Carrot, Cardamom & Walnut Muffins
recipe Image
 
Preparation Time : 20-30 mins

Cooking Time : 15-20 mins

Serves : 8-10
Ingredients:

    For the Muffins

    125g/4.5oz almond flour
    15g/0.5oz coconut flour
    1 tbsp baking soda
    1/2 tsp salt
    1 tbsp ground cinnamon
    1 tsp ginger powder
    1/2 tsp ground nutmeg
    10g/2 tsp crushed cardamom seeds
    2 eggs
    75ml/2.5fl oz melted coconut oil
    80ml/2.75fl oz honey
    10ml/2 tsp vanilla extract
    50g/2oz grated carrots
    50g/2oz chopped walnuts

    For the Coconut Frosting

    400ml/13.5fl oz can of coconut cream
    60g/2oz yoghurt
    60g/2oz coconut oil
    5ml/1 tsp vanilla extract
    1/2 tsp salt
    50ml/1.75fl oz honey

Method:
  1. For the Frosting
  2. Refrigerate can of coconut cream overnight.
  3. Carefully take chilled coconut cream out of the refrigerator the following day, and open it without disturbing the solidified layer. Scoop this layer out leaving the clear liquid behind.
  4. In a mixer, beat this cream to soft-peaks.
  5. Add in yoghurt, coconut oil, vanilla, salt, and honey.
  6. Chill for about 4 hours.
  7. For the Muffins
  8. Prepare a muffin pan with liners.
  9. In a bowl, sift together all dry ingredients(almond flour, coconut flour, baking soda, salt, cinnamon, ginger powder, and nutmeg).
  10. In a separate bowl, mix the wet ingredients (eggs, cardamom seeds, coconut oil, honey, vanilla).
  11. Fold in the dry ingredients into the wet.
  12. Add in grated carrots and half of the chopped walnuts.
  13. Pour the batter into the individually-lined muffin tin.
  14. Bake in a 175C/350F oven for about 20 minutes.
  15. Allow to cool completely before frosting.
  16. Top with chopped walnuts for garnish.