Carrot Muffins with Coconut Cream Frosting

Dec 10, 2018

Medical medium carrot cake

Just because you are on healing protocol does not mean you need to let go of all things sweet! For a delicious holiday dessert that the whole family will love, try our carrot muffins with coconut cream frosting.

Carrot Muffins with Coconut Cream Frosting

Yield 12 muffins

Ingredients

For the Muffins

  • 1½ cup of blanched Almond Flour
  • ½ cup Tapioca Starch
  • 1 teaspoon Baking Soda
  • 1 tablespoon ground Cinnamon
  • 1 teaspoon ground Ginger
  • ¼ teaspoon Salt
  • 1 cup of unsweetened Applesauce  
  • ½ cup of Maple Syrup
  • 1 teaspoon Vanilla
  • 2 tablespoon of Lemon Juice
  • 1½ cups grated Carrots

For the Frosting

  • 1 cup of Coconut Cream, chilled
  • 1 teaspoon of Tapioca Starch
  • ¼ cup Maple Syrup
  • 1 teaspoon Vanilla
  • ½ teaspoon of ground Cinnamon

Instructions

For the Muffins

  1. Preheat the oven to 350 F and line a 12 cup muffin pan with silicone or paper liner. Also, place a glass or metal bowl in the freezer.
  2. Sift together the almond flour, tapioca flour, baking soda, salt, ground, cinnamon, and ginger. Keep aside.
  3. In another bowl combine the applesauce, maple syrup, vanilla, and the lemon juice. Whisk it well.
  4. Gradually add the sifted almond flour mix and gently fold it in.
  5. Add the grated carrots and fold it in.
  6. Divide the batter evenly into the muffin pan, filling each cup about ¾ its size.
  7. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  8. Let it cool completely before frosting.

For the Frosting

  1. Add the chilled coconut cream, maple syrup, tapioca flour, vanilla and the cinnamon in the chilled glass or metal bowl.
  2. Beat it on high for 45 seconds to a minute, or until the frosting is fluffy.
  3. Pipe the icing on the cooled carrot muffins.
  4. Dust with a sprinkle of ground cinnamon and serve immediately.

Notes

  • Use coconut cream and not coconut milk in the frosting. Make sure the coconut cream and the bowl used for the frosting are both chilled. Do not freeze the coconut cream. Leave it in the fridge for 4 hours to overnight.
  • The tapioca flour acts as a stabilizer for the coconut cream. In a cool room, this frosting can last up to 4 hours without melting. But do not add more than recommended. It will make the frosting taste gritty.
  • Store the leftover in the refrigerator.
  • The muffins taste even better the next day.
  • Frost the muffins just before serving. The frosting stays good in the fridge for up to 3 days. Let the frosting sit on the counter for 15 minutes. Beat it again for 30 seconds and frost the muffins.

The post Carrot Muffins with Coconut Cream Frosting appeared first on Reclaimers of Health.

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