Muffin Recipe By MyNutriCounter

Carrot, Cardamom & Walnut Muffins

Carrot, Cardamom & Walnut Muffins

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.

Muffin Recipe By MyNutriCounter

Love this recipe? Share it with your friends and family now!

When you want to start a day with a nutritious breakfast or end your day with a nutritious treat. Click To Tweet
Summary
recipe image
Recipe Name
Carrot, Cardamom & Walnut Muffins
Published On
Preparation Time
Cook Time
Total Time
  • Serves

    9

  • Prep

    30 mins

  • Cook

    20 mins

  • Total Time

    50 mins

  • Dietary

    GF, VEG

  • PER SERVING

  • Calories

    538.51kcal

  • Protein

    8.04g

  • Carbohydrates

    26.13g

  • Fats

    45.83g

  • Saturated Fats

    30.59g

  • Monounsaturated Fats

    7.28g

  • Polyunsaturated Fats

    5.16g

  • Water

    43.43ml

  • Cholesterol

    39.83mg

  • Sodium

    666.22mg

  • Potassium

    403.04mg

  • Fibre

    3.28g

  • Sugar

    20.87g

  • Vitamin A

    300.47mcg

  • Vitamin C

    0.01mg

  • Vitamin D

    0.20mcg

  • Calcium

    73.20mg

  • Iron

    2.48mg

  • Vitamin B6

    0.06mg

  • Vitamin B12

    0.14mcg

  • Vitamin E

    4.09mg

  • Vitamin K

    1.28mcg

  • Magnesium

    81..03mg

  • Phosphorus

    192.20mg

  • Zinc

    1.67mg

  • Copper

    0.47mg

  • Manganese

    1.94mg

  • Selenium

    5.77mcg

  • Thiamine

    0.01mg

  • Riboflavin

    0.20mg

  • Niacin

    1.25mg

  • Pantothenic Acid

    0.15mg

  • Choline

    46.20mg

  • Folate

    4.60mcg

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

Method:

For the Frosting

  1. Refrigerate can of coconut cream overnight.
  2. 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.
  3. In a mixer, beat this cream to soft-peaks.
  4. Add in yoghurt, coconut oil, vanilla, salt, and honey.
  5. Chill for about 4 hours.

For the Muffins

  1. Prepare a muffin pan with liners.
  2. In a bowl, sift together all dry ingredients(almond flour, coconut flour, baking soda, salt, cinnamon, ginger powder, and nutmeg).
  3. In a separate bowl, mix the wet ingredients (eggs, cardamom seeds, coconut oil, honey, vanilla).
  4. Fold in the dry ingredients into the wet.
  5. Add in grated carrots and half of the chopped walnuts.
  6. Pour the batter into the individually-lined muffin tin.
  7. Bake in a 175C/350F oven for about 20 minutes.
  8. Allow to cool completely before frosting.
  9. Top with chopped walnuts for garnish.

Breakfast, Desserts, Gluten-free, Muffins, Snack, Vegetarian

Leave a Reply

Your email address will not be published. Required fields are marked *