Carrot, Cardamom & Walnut Muffins

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


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


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.

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