these carrots muffins are flavoured deliciously with cardamom spice, and they’re topped with perfectly-toasted cinnamon and cardamom-coated unsweetened coconut.
These are next-level but-still-classic carrot cupcakes. I was fiddling around with these in the lead-up to Easter and Passover as all things orange and carrot-themed began to flood our collective food-centric timelines (amirite or amirite). I revisited some of my older carrot-related baked goods and decided to tweak the recipes slightly for this epic and perfectly moist variation, without any added dried fruit (such as these apricot carrot muffins or raisins, but if you did want to add raisins or nuts to these, you definitely could).
That’s what I mean by “classic” in the sense that these are your simple carrot muffins, nothing fancy added, except for that subtle yet game-changing topping.
These muffins are made with coconut flour, I love the texture and flavour (or lack thereof) when it comes to baking muffins. It’s pretty much my go-to. The other ingredients are basic but familiar for any carrot-baked good, shredded carrots and a few spices like cardamom, cinnamon and nutmeg. The muffins come together quickly, and then it’s on to the prepping, which you don’t need to do if you’re not feeling it.
If you are feeling it, it’s pretty awesome. First, you dip the top of the muffin in some coconut butter for a creamy and sweet glue, and then dip the muffin top in some lightly-toasted cinnamon-tossed finely shredded coconut. The topping is crumbly and a bit messy, and honestly, remains that way, but it’s such a good combination, and allows you to have a non-icing, not-sugary addition to the muffin top!
Find the full recipe and detailed instructions below. Leave a comment and rating if you try this recipe! Follow me on IG for more @grainfreee.
A few more recipes if you’re looking for some yummy muffin ideas:
- ORANGE POPPYSEED MUFFINS (COCONUT FLOUR)
- PECAN PIE MUFFINS (COCONUT FLOUR)
- STRAWBERRY-HONEY-INFUSED MUFFINS WITH GRANOLA CRUMB TOPPING (COCONUT FLOUR)
- LEMON CHEESECAKE MUFFINS (COCONUT FLOUR)
- APPLE CHAI MUFFINS (COCONUT FLOUR)
carrot cardamom muffins with toasted coconut: ingredients
muffins
- 3/4 cup coconut flour
- 3/4 cup honey
- 3/4 cup coconut oil, melted
- 1 + 1/2 cup shredded carrots
- 5 eggs
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 + 1/2 tsp cardamom
- 1/4 tsp nutmeg
topping
- 1 cup unsweetened shredded coconut
- 1 tsp cinnamon
- 1/4 tsp cardamom
- 4 tbsp coconut butter, softened
- 2-3 tsp honey
- 2 tsp water
carrot cardamom muffins with toasted coconut: how to
muffins
- start by preparing your muffins, mixing the dry ingredients (coconut flour, spices and baking soda) together in a food processor or by hand.
- add the oil and honey and combine, then add in the eggs and combine well. remove the blade from food processor and fold in the shredded carrots.
- pour batter into prepared muffin tins, 3/4 of the way full.
- bake at 350 for 30 minutes.
- allow the muffins to cool completely before moving them out of the tray, and ideally, allow them to be cooled in fridge completely before adding your toasted coconut topping below.
topping
- to prepare your toasted coconut topping, start by placing your finely shredded coconut in a bowl and tossing it with the cinnamon and cardamom until it’s all well covered.
- in a skillet over medium-low heat, toast the shredded coconut until golden brown.
- once golden brown, remove from heat and set aside in a bowl.
- in a separate small bowl, soften the coconut butter, and proceed to mix with honey and water. this mixture will be used to stick the toasted coconut to the top of the muffin.
- once your muffins and your coconut is prepared, spread your coconut butter mixture across each muffin and then take the muffin top and place it face down in the bowl of toasted coconut. feel free to sprinkle extra coconut directly on top of the muffin if you feel it’s not well-covered enough.
- repeat with all remaining muffins. store in between layers of parchment paper in a glass container in the fridge or freezer– they do freeze well!
carrot cardamom muffins with toasted coconut
Ingredients
carrot cardamom muffins
- 3/4 cup coconut flour
- 3/4 cup honey
- 3/4 cup coconut oil, melted
- 1 + 1/2 cup shredded carrots
- 5 eggs
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 + 1/2 tsp cardamom
- 1/4 tsp nutmeg
toasted coconut topping
- 1 cup unsweetened shredded coconut
- 1 tsp cinnamon
- 1/4 tsp cardamom
- 4 tbsp coconut butter, softened
- 2-3 tsp honey
- 2 tsp water
Instructions
carrot cardamom muffins
- start by preparing your muffins, mixing the dry ingredients (coconut flour, spices and baking soda) together in a food processor or by hand.
- add the oil and honey and combine, then add in the eggs and combine well. remove the blade from food processor and fold in the shredded carrots.
- pour batter into prepared muffin tins, 3/4 of the way full.
- bake at 350 for 30 minutes.
- allow the muffins to cool completely before moving them out of the tray, and ideally, allow them to be cooled in fridge completely before adding your toasted coconut topping below.
toasted coconut topping
- to prepare your toasted coconut topping, start by placing your finely shredded coconut in a bowl and tossing it with the cinnamon and cardamom until it's all well covered.
- in a skillet over medium-low heat, toast the shredded coconut until golden brown.
- once golden brown, remove from heat and set aside in a bowl.
- in a separate small bowl, soften the coconut butter, and proceed to mix with honey and water. this mixture will be used to stick the toasted coconut to the top of the muffin.
- once your muffins and your coconut is prepared, spread your coconut butter mixture across each muffin and then take the muffin top and place it face down in the bowl of toasted coconut. feel free to sprinkle extra coconut directly on top of the muffin if you feel it's not well-covered enough.
- repeat with all remaining muffins. store in between layers of parchment paper in a glass container in the fridge or freezer– they do freeze well!