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Carrot coconut flour muffins

March 1, 2013

Sometimes I get overzealous purchasing organic carrots in bulk. Sometimes it takes forever to eat them. So after eating them for meals, I follow up with a dessert that includes them too!

Carrot muffin

Since carrot cake usually contains a good amount of carrot compared to the batter (and considering I had a lot of carrot to rid myself of), I skewed the ratio to include a little bit more carrot than there was batter. I think it turned out for the better, however, since it added a sweetness that complemented the coconut much better than the honey.

Carrot muffin

The recipe makes 2-3 muffins, depending on the carrot size.

1 Tbsp coconut oil
1 Tbsp honey, or equivalent in other sweetener
1 egg
1/4 tsp vanilla extract
1 large carrot (about 75g)
2 Tbsp coconut flour
1/4 tsp cinnamon
1/4 tsp baking powder
pinch salt

(1) Preheat oven to 350 degrees F.
(2) Melt the coconut oil if necessary and cream with honey.
(3) Mix in the egg and vanilla extract.
(4) Sift together coconut flour, cinnamon, baking powder, and salt, and add the dry mixture to the wet mixture, enough to incorporate the ingredients, but not overmixing.
(5) Grate carrot and fold into batter.
(6) Spoon the batter into a medium-sized muffin pan, each holding about 1/4 cup worth of filling.
(7) Bake in the oven for about 25-30 minutes, until the outside of the muffins are barely browned, or if a toothpick comes out clean.
(8) Cool 5-10 minutes before consuming. The longer the sit, the better it tastes.


Dai Dai


From → Recipes

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