Grain Free Carrot Muffins with Honey Marscapone Frosting

These muffins are amazingly good. They are best served fresh but can be stored in the fridge or frozen and still taste great. Makes 24 muffins or 48 cupcakes. Be sure to butter your muffin tins well if you’re not using baking cups. Replace the marscapone with cream cheese to give the frosting a bit more zing. Ensure your ingredients are at room temperature otherwise the coconut oil hardens before being mixed in properly (still works but needs more stirring).

The recipe was taken from a fantastic website and the story of recovery that went with it is heart warming, check it out at Nourished Kitchen.

Grain Free Carrot Muffin with Honey and Marscapone Frosting

Ingredients

  • 2 cups blanched almond flour
  • 1/2 cup coconut flour
  • 1 1/4 teaspoons baking powder
  • 1 tsp baking soda
  • 1/2 teaspoon unrefined sea salt
  • 1 pound or 1/2 kg carrots (scraped and grated)
  • 4 large eggs (at room temperature)
  • 1 cup honey (divided)
  • 1 cup coconut oil
  • 1/2 cup full-fat yogurt (room temperature)
  • 3/4 pound or 250g mascarapone or cream cheese
  • 2 teaspoons vanilla extract
  • 1 cup heavy cream (whipped until soft peaks form)

Instructions

  1. Preheat oven to 190ºF and adjust rack to middle position. Line two 12-cup muffin pans with muffin liners.
  2. Place almond and coconut flours, baking powder, baking soda and salt in a bowl. Combine the ingredients. Add grated carrots and stir until incorporated.
  3. Pour eggs and 3/4 cup honey in the bowl of a food processor or blender. Process for 20 seconds. Add melted coconut oil and yogurt and process for an additional 20 seconds until smooth. Pour egg mixture into flour mixture and beat on low until combined. Spoon batter into muffin cups making each about 3/4 full. Bake for 18-20 minutes, until edges are just golden brown. Cool completely.
  4. Whisk mascarapone or cream cheese, remaining 1/4 cup honey and vanilla in the bowl of a standing mixer until smooth. Using a spatula, fold in whipped cream. Frost cooled cupcakes with frosting. These are best served the day they are made.
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