Carrot Muffins

Carrot is a great ingredient not only for savory but also sweet dishes. Today I would like to show you how you can use it to prepare a healthy sweet snack 🙂 You can have such muffins as your packed lunch, e.g. as a snack at work.

Preparation:

Batter: I washed, peeled and grated the carrots. Then I combined all the dry ingredients in one bowl and the wet ones in another one. Next, I added the mixture of water, oil, lemon and orange juice, and eggs to the bowl with dry ingredients and mixed thoroughly (you can add a bit of water if it’s too thick). At the end I mixed in the grated carrots. I placed cupcake liners into the muffin tray and filled them with the batter up to ¾ full. I baked the muffins for 15 minutes at 180°C.

Cream: I melted coconut oil in water bath then put it away from the cooker and stirred in a tablespoon of honey. I whipped chilled coconut milk in another bowl while slowly pouring in cooled coconut oil with honey. I refrigerated the cream for at least 4 hours. 

When the muffins were ready and cooled, I decorated them with chilled coconut cream with pastry bag 🙂 

*I make my own gluten-free oat flour by grinding Foods by Ann oat flakes in a food processor or coffee grinder. You can buy the oat flakes HERE.