If there are two words to describe these muffins – it’s fluffy and delicious. These muffins are gluten-free and refined sugar free. The addition of the cinnamon and nutmeg to the recipe makes these muffins warmly spiced and delicious.
Gluten-Free Carrot and Coconut Muffins
- 190g gluten-free plain flour
- 50g gluten-free oats
- 1 tsp gluten-free baking powder
- 1/2 tsp sea salt
- 130g coconut sugar
- 1/2 tsp nutmeg
- 1 tsp ground cinnamon
- 500g carrot puree
- 5 eggs
- 100ml olive oil
- 50-75g coconut cream (refrigerated)
- Handful of walnuts
Preheat the oven to 180C degrees.
Boil 500g of carrots until they are soft in the middle, drain and allow to cool to room temperateure, place them in the bowl of your food processor and pulse until it forms a puree.
In a large mixing bowl, add the GF flour, baking powder, salt, sugar, nutmeg and cinnamon and stir to combine the dry ingredients thoroughly.
Separate the egg whites and yolk (place the yolks on top of the dry ingredients); whisk the eggs whites until fluffy.
Pour the carrot puree and olive oil over the egg yolks and dry ingredients and stir to combine bother dry and wet ingredients together.
Pour in the whisked egg whites and combing the ingredients together using gentle folding movements.
Pour the cake batter into deep muffin tins and place in the oven and bake for approximately 20 minutes (pierce to check they are baked through).
Remove the muffins from the oven and allow them to cool for approximately 15-20 minutes, remove from tin and place them to cool completely before adding the coconut cream.
Once completely cool, spoon some coconut cream over the muffins and sprinkle some walnuts.