I’ve always had a soft spot for the carrot muffin, my very first clean dessert! I realised then that desserts didn’t have to be ‘dirty’ – with refined sugar or white flour for example. In this recipe, most ingredients are plant-based, and there is zero refined anything. How awesome is that?
I’m sure you already know that carrots are good sources of vitamin A and vitamins C, fibre and potassium. I’d recommend some walnuts or chia seeds to add a bit of omega-3 – can’t hurt, can it? The coconut oil keeps the muffin moist and is also one of the good fats.
- Carrots, 200 – 220 gr (you’ll see when you get there!)
- Almond flour, 240gr
- Eggs, 3
- Shredded (dried) coconut, 60 gr
- Raisins, a handful
- Coconut oil, 2 tablespoons
- Fresh grated ginger, 2 tablespoons – even more if you like it spicy
- Raw honey, 2 tablespoons
- Cinnamon, 1/2 teaspoon
- Ground ginger, 1/2 teaspoon
- Baking soda, 1 teaspoon
Pre-heat the oven, 180¨C.
Grab a big bowl for the wet ingredients. Beat the eggs, then add the coconut oil, honey, raisins and fresh ginger. Add the carrots to the mixture handful by handful. Now, if you have a robot mixer to do it for you, be my guest! If not, a whisk and some muscle work will do!
Grab a small bowl for the dry ingredients: almond flour, cinnamon, ground ginger, coconut, and baking soda. Add to the carrots in the big bowl. As I mentioned earlier, feel free to add some walnuts or chia seeds at this stage. It gives a nice crunch to the muffin!
I always grease the mould with some coconut oil before pouring the mixture. It makes it much easier to remove from the mould.
I would say that it needs 20 minutes in the oven, it might be a little more or a little less . I guess you know the trick to check if your cake is baked through or not: stick a knife in the muffin, if it gets out clean, it’s baked. If not, not ready yet!
I like it with a nice cup of green tea or after a workout!