Carrot, Cardamom & Walnut Muffins 0 Full-screen Carrot, Cardamom & Walnut Muffins October 3, 2017 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. Prep: 30 mins Cook: 20 mins Yields: Serves 9 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 Directions 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.See more recipes here - http://www.mynutricounter.com/ close full screen 00:00 0 Reviews Cancel replyYou must be logged in to post a comment.