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Gluten-Free Carrot and Coconut Muffins

by Tiago Fragoso
on 11th April 2018
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

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

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Ingredients

  • 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
Gluten-Free Carrot and Coconut Muffins
Prep Time
Serves
4

Instructions

  1. Preheat the oven to 180C degrees.

  2. 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.

  3. In a large mixing bowl, add the GF flour, baking powder, salt, sugar, nutmeg and cinnamon and stir to combine the dry ingredients thoroughly.

  4. Separate the egg whites and yolk (place the yolks on top of the dry ingredients); whisk the eggs whites until fluffy.

  5. Pour the carrot puree and olive oil over the egg yolks and dry ingredients and stir to combine bother dry and wet ingredients together.

  6. Pour in the whisked egg whites and combing the ingredients together using gentle folding movements.

  7. 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).

  8. 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.

  9. Once completely cool, spoon some coconut cream over the muffins and sprinkle some walnuts.

Tiago Fragoso

I have always had an interest for the healthy food industry, thehealthybeard started completely out of the blue – I started posting pictures of the breakfasts and desserts that I would make, within weeks my Instagram began to grow and people would ask me for the recipes. In 2014 I decided to quit eating animal based products and follow a plant-based diet and never looked back! My recipes focus on quick and easy plant-based dishes that are accessible to people. I love to inspire and encourage others to follow a healthy lifestyle. You can keep up to date with my recipes via my Blog and Instagram.
Read more posts by Tiago Fragoso