Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes
ingredients:
For the Muffins
125 g almond flour
15 g coconut flour
1 tbsp baking soda
1/2 tsp salt
1 tbsp ground cinnamon
1 tsp ginger powder
1/2 tsp ground nutmeg
10 g cardamom seeds
2 eggs
75 ml melted coconut oil
80 ml honey
2 tsp vanilla extract
50 g carrots
50 g chopped walnuts
For the Coconut Frosting
400 ml coconut cream
60 g yoghurt
60 g coconut oil
5 ml vanilla extract
1/2 tsp salt
50 ml honey
preparation :
1. For the Frosting
3. Refrigerate can of coconut cream overnight.
4. 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.
5. In a mixer, beat this cream to soft-peaks.
6. Add in yoghurt, coconut oil, vanilla, salt, and honey.
7. Chill for about 4 hours.
8. For the Muffins
10. Prepare a muffin pan with liners.
11. In a bowl, sift together all dry ingredients(almond flour, coconut flour, baking soda, salt, cinnamon, ginger powder, and nutmeg).
12. In a separate bowl, mix the wet ingredients (eggs, cardamom seeds, coconut oil, honey, vanilla).
13. Fold in the dry ingredients into the wet.
14. Add in grated carrots and half of the chopped walnuts.
15. Pour the batter into the individually-lined muffin tin.
16. Bake in a 175C/350F oven for about 20 minutes.
17. Allow to cool completely before frosting.
18. Top with chopped walnuts for garnish.
