Carrot, Cardamom & Walnut Muffins Recipe

Name: Carrot, Cardamom & Walnut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Muffins; 125 grams almond flour; 15 grams coconut flour; 1 tablespoon baking soda; 1/2 tablespoon salt; 1 tablespoon ground cinnamon; 1 teaspoon ginger powder; 1/2 teaspoon ground nutmeg; 10 grams crushed cardamom seeds; 2 pieces eggs; 75 milliliters melted coconut oil; 80 milliliters honey; 10 milliliters vanilla extract; 50 grams grated carrots; 50 grams chopped walnuts; For the Coconut Frosting; 400 milliliters can of coconut cream; 60 grams yoghurt; 60 grams coconut oil; 5 milliliters vanilla extract; 1/2 teaspoon salt; 50 milliliters honey

Servings: persons

For the Muffins
125 grams almond flour
15 grams coconut flour
1 tablespoon baking soda
1/2 tablespoon salt
1 tablespoon ground cinnamon
1 teaspoon ginger powder
1/2 teaspoon ground nutmeg
10 grams crushed cardamom seeds
2 pieces eggs
75 milliliters melted coconut oil
80 milliliters honey
10 milliliters vanilla extract
50 grams grated carrots
50 grams chopped walnuts
For the Coconut Frosting
400 milliliters can of coconut cream
60 grams yoghurt
60 grams coconut oil
5 milliliters vanilla extract
1/2 teaspoon salt
50 milliliters honey

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.
6
Prepare a muffin pan with liners.
7
In a bowl, sift together all dry ingredients(almond flour, coconut flour, baking soda, salt, cinnamon, ginger powder, and nutmeg).
8
In a separate bowl, mix the wet ingredients (eggs, cardamom seeds, coconut oil, honey, vanilla).
9
Fold in the dry ingredients into the wet.
10
Add in grated carrots and half of the chopped walnuts.
11
Pour the batter into the individually-lined muffin tin.
12
Bake in a 175C/350F oven for about 20 minutes.
13
Allow to cool completely before frosting.
14
Top with chopped walnuts for garnish.

1109

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the Muffins, 125 grams almond flour, 15 grams coconut flour, 1 tablespoon baking soda, and more.

Yes, Carrot, Cardamom & Walnut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot, Cardamom & Walnut Muffins

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