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grain free carrot cardamom muffins with toasted coconut
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carrot cardamom muffins with toasted coconut

these carrots muffins are flavoured deliciously with cardamom spice, and they're topped with perfectly-toasted cinnamon and cardamom-coated unsweetened coconut.
Course: Breakfast, Dessert, Snack
Servings: 15 muffins
Author: rose of grainfreee.com

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!