Carrot Cake Muffins with Maple Buttercream
CATEGORIES: Breakfast GAPS Recipes Snacks + Treats
I blame South Africa for my giant muffin addiction.
On a holiday there about 8 years ago we went to a coffee chain and there muffins were HUGE and they were all serves with butter, cheese and jam. I was living the dream!
As there is nothing better than sitting down with a cup of tea and an enormous muffin to sort out your woes or sort out your head. For as you will know from my last post I am not adverse to some emotional eating and actually think it is good for you when done right – click here to read more.
And the last few weeks these Carrot Cake Muffins with Maple Buttercream have been keeping me going. They are made from Coconut Flour which is a fickle friend to bake with but fabulous in that it is grain and nut free. And of course carrots as I do have a particular passion about shoving vegetables into cake. Who said your five (well really its more like 7-9) a day needed to be boring? Not me.
You can make these using a standard muffin tray but I used a silicone super deep one like this 6 Cup Deep Muffin Tray.
Also the buttercream is worth making – I had to make a few batch as I over blended it at first making it ‘curdle’ (if you blend the almond for too long you release the natural oils within them which doesn’t look so good – still tastes great though!) so I have spent the past week munching on it from the frigde – YUM! It is a chunky rough and ready icing (no fancy piping with it I am afraid) but as you may know I am not a polished cake gal – let me just EAT cake!
And if you know any fellow friend who get in a frenzy over a muffin then make sure you use the buttons below to share it with them! Or if you feeling really generous just make a batch and literally share one with them ????
(You can get the ingredients like coconut flour and oil from my supplies shop here)
- 200g carrots ( roughly 3 carrots)
- 125 g coconut flour
- 125ml maple syrup
- 3 medjool dates
- 125ml melted coconut oil (roughly 5 tbsp scoops)
- 1 tbsp cinnmon
- 1/4 tsp nutmeg
- 1 tsp ground ginger
- 1/2 tsp bicarbonate of soda
- 1 tsp vanilla
- 1 tbsp lemon juice
- 8 medium/large eggs (use 9 if using small)
- 4 tbsp raisins - optional
- MAPLE BUTTERCREAM
- 4 tbsp maple syrup
- 1/8 tsp salt
- 60g/3 tbsp coconut oil
- 50g almonds
- Preheat oven to 180c.
- Blend the coconut oil, eggs, maple syrup, lemon juice, vanilla until fully combined and slightly fluffy.
- Add in the coconut flour, cinnamon, ginger, nutmeg, bicarbonate, and blend until smooth. (Don't worry if it is a thick lumpy mixture)
- Add in the carrots and raisins and pulse or mix lightly until combined.
- Place in oven for about 30 -45 mins depending on size. Check regularly.
- Remove and allow to cool.
- MAPLE BUTTERCREAM
- Two options to make this
- Roughly chop almonds and then place with all other ingredient in small food processor and blend for about 30 seconds. Then blend in intervals of 5 seconds as over bending will cause it to curdle.
- Use ground almonds and blend in small blender until smooth ish.
- *Please note this is not a smooth icing but a chunky rough one.
- You could switch in organic butter instead of coconut oil.
- Pecan would also be tasty instead of the almond in the buttercream.
- You can't substitute the coconut flour with any other flour I am afraid.
- Depending on the coconut flour you use your final bake may be more lumpy and cracked than standard muffins - this depends on brand of coconut flour and how absorbent it is.