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