loveandlemons
carrot muffins with coconut whip
Healthy non-dairy muffins packed with carrots and topped with coconut whipped cream.
👥 10 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●food processor
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 350 degrees and grease a muffin tin.
2
Place carrots in food processor and pulse a few times until they are grated. Add in the egg, sugar, applesauce, vanilla and coconut oil and blend until combined.
egg1
3
In a separate bowl, sift & mix together together all dry ingredients (flours, baking powder, baking soda, cinnamon and salt).
baking powder1 teaspooncinnamon2 teaspoons
4
Pour wet ingredients into the dry and gently fold together. Don't over mix.
5
Scoop batter into the greased muffin tin - approx ⅓ cup batter per muffin.
6
Bake for ⏱️ 15-18 minutes, use a toothpick to check for doneness. Don't over bake.
7
Let cool completely before frosting.
8
Make the coconut whip by carefully opening the coconut milk can and scooping off the thick solidified part on the top. Don't move or shake the can too much, it's important that the solid and liquid parts stay separate. (save the liquid part for another use). Whisk the solid part vigorously by hand (or in a mixer). Add maple syrup or powdered sugar to make it as sweet as you like. Spoon a dollop on each muffin and sprinkle with a dusting of cinnamon.
cinnamon2 teaspoons
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...