Carrot, Cardamom & Walnut Muffins
Whether you want to start your day with a nutritious breakfast or finish your day with a nutritious dessert, this carrot, cardamom & walnut muffin recipe should be a go-to option for you. 
Love this recipe? Share it with your friends and family now!
Related Posts:
Serves
9
Prep
30 mins
Cook
20 mins
Total Time
50 mins
Dietary
GF, VEG
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/0.5oz crushed cardamom seeds
2 eggs
75ml/2.5fl oz melted coconut oil
80ml/2.75fl oz honey
10ml/0.5fl oz 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
1 tsp vanilla extract
1/2 tsp salt
50ml/1.75fl oz honey
Method:
For the frosting
- Refrigerate can of coconut cream overnight.
- 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.
- In a mixer, beat this cream to soft-peaks.
- Add in yoghurt, coconut oil, vanilla, salt, and honey.
- Chill for about 4 hours.
For the muffins
- Prepare a muffin pan with liners.
- In a bowl, sift together all dry ingredients(almond flour, coconut flour, baking soda, salt, cinnamon, ginger powder, and nutmeg).
- In a separate bowl, mix the wet ingredients (eggs, cardamom seeds, coconut oil, honey, vanilla).
- Fold in the dry ingredients into the wet.
- Add in grated carrots and half of the chopped walnuts.
- Pour the batter into the individually-lined muffin tin.
- Bake in a 175C/350F oven for about 20 minutes.
- Allow to cool completely before frosting.
- Top with chopped walnuts for garnish.
