Carrot Ginger Muffins with Cashew Cream (recipe in description) #food #foodlover #carrotricerecipe
Carrot Ginger Muffins with Cashew Cream & Carrot Coconut Pistachio Crumble
Oh just getting ready for the week ahead and that certainly includes a sweet treat!
????RECIPE????
Ingredients:
Dry Mixture:
200g almond Flour
45g coconut Flour
2 tbsp desiccated coconut
2 tsp baking powder
1 tsp baking soda
1 pinch of Salt
2 tsp ground cinnamon
Wet Mixture:
4 tbsp ground flaxseed
1 cup cold water
1/2 cup erythritol sweetener (adjust for your taste)
80g melted coconut oil or avocado oil
1 tsp vanilla Extract
1 tbsp orange juice
1 cup shredded carrots
Cashew cream:
1 Cup soaked Cashews drained
powdered sweetener (I use erythritol)
2 tbsp Oatmilk
1 tsp Vanilla/ Vanilla bean
Crumble:
Chopped Pistachios
Shredded carrots
Shredded ginger
Shredded coconut
Method:
Prepare “flax egg” by 1 cup of cold water to the ground flaxseed. Mix well and leave to rest for 15mins.
Sift all ingredients for the Dry Mixture into a mixing bowl.
Add all the remaining ingredients for the Wet Mixture nto the same bowl as the “flax egg” and mix well. Add in the shredded carrots and whisk everything together.
Combining Dry and Wet mixture together using the “folding” action. This helps to retain the air in the mixture.
Grease or line cake or cupcake tins with oil. Pour the batter into each tin and even out the surfaces.
Bake the batter in a 180C/350F preheated oven for 30 to 40 minutes in total. At around the 20 minute mark, place a layer of baking sheet (or foil) on the top of the cake tin to prevent over-browning. Bake for the remaining time.
Let cup cakes cool completely before removing from the cake tin.
Cover the cake with the cashew cream
(instructions below).
Sprinkle with crumble
Cashew Cream:
In a high speed blender blend cashews, oat milk and powdered sweetener until mixed well. For a smoother cream soak cashews over night.
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Healthy Carrot Muffins (Vegan, Gluten-Free, Oil-Free)
Enjoy healthy carrot muffins (or cupcakes) that are moist, soft, nutritious, and perfectly spiced. The muffins are made with unrefined sugars, are oil-free, gluten-free, egg-free, dairy-free, and vegan (but don’t taste it!). Great for breakfast, a snack, or grab-and-go treat! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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INGREDIENTS
Dry ingredients:
1 cup (140 g) gluten-free flour (or all-purpose/spelt flour)
3/4 cup (84 g) ground almonds (almond flour)
8 Tbsp (70 g) coconut sugar (or sugar of choice)
1 1/2 tsp baking powder
1/4 heaped tsp. baking soda
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp salt
Wet ingredients:
1 1/2 cups (140 g) carrots finely grated
2/3 cup (150 ml) canned coconut milk
2 tsp lemon juice or apple cider vinegar
1 tsp vanilla extract
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Healthy Carrot Cake Muffins
These simple healthy carrot cake muffins are made with the classic deliciousness of moist, rich carrot cake without refined flour or sugar.
For more about this recipe, including swaps and substitution ideas, head to ( or google “Hungry Hobby Slow Carrot Cake Muffins”
Ingredients
* 1.25 cup whole wheat pastry flour
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1 tsp cinnamon
* 1/8 tsp nutmeg
* 1/8 tsp ground cloves
* 1/8 tsp ginger
* 1/2 cup coconut sugar
* 1/2 cup maple syrup
* 1/2 cup unsweetened applesauce
* 1/2 cup melted coconut oil
* 1 tsp vanilla
* 2 large eggs
* 1 cup freshly shredded carrots do not buy pre-shredded carrots
* 1/2 cup walnut pieces
* 1/3 cup raisins
* 6 ounces cream cheese frosting I like Miss jones Dairy Free Brand
Good Morning Muffins | Make Ahead Breakfast Idea
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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Spiced Carrot Muffins | Delicious recipe for breakfast, dessert, or snack!
These spiced carrot muffins are like a classic carrot cake but with a deeper, richer flavor! Dates add a sweet richness to the muffins, while grated carrots add the classic taste and texture, creating an incredibly moist treat. Topped with a walnut streusel, this muffin holds balanced flavors perfect for a snack, breakfast, or a gift for others!
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Skip ahead:
00:00 Intro
01:06 Preparing the dry ingredients
02:37 Adding the wet ingredients
06:09 Portioning out the muffins
06:41 Preparing the streusel topping
08:14 Tasting the muffins
INGREDIENTS
For the muffins:
- 1 1/2 cups all-purpose flour
- 1/4 cup light brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 cup shredded carrots
- 1/2 cup molasses
- 2 large eggs whisked
- 1/2 cup chopped dates
- 1/2 cup chopped and toasted walnuts
- 1/3 cup unsalted butter, melted
For the streusel:
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/4 tsp kosher salt
- 1/4 cup chopped and toasted walnuts
- 2 1/2 tbsp unsalted butter, melted
INSTRUCTIONS
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners and set it aside.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, kosher salt, cinnamon, and ground ginger.
- Add the shredded carrots, molasses, whisked eggs, chopped dates, chopped walnuts, and melted butter. Fold together until no dry streaks remain. Portion the batter into the prepared muffin pan evenly.
- In a small bowl, make the streusel. Mix together the flour, brown sugar, kosher salt, and chopped walnuts. Add the melted butter and mix until it is sandy in texture. Sprinkle the streusel over the prepared muffins.
Bake the muffins in the preheated 350°F oven until they are domed and a skewer inserted in the middle comes out clean, 18-22 minutes.
#muffin #healthyrecipe #breakfast
Carrot Muffins Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Carrot Muffins.
Carrot Muffins have the flavor and texture of a carrot cake. The original name for these muffins was 'Morning Muffin Magic' but you may also know them as 'Morning Glory Muffins'. These cinnamon flavored muffins are wonderfully moist and are loaded with flavorful ingredients; things like toasted nuts, dried coconut, grated apple, and of course, grated carrots. Although these muffins need no adornment, sometimes I can't resist covering them with cream cheese frosting.