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Coconut, Carrot and Apple Muffins with Coconut Cream Frosting (Gluten free, Grain free, nut free and dairy free)
Ingredients for muffins
- 1 Cup coconut flour
- ¾ Cup desiccated coconut
- ¾ Cup coconut sugar (if possible blitz in food processor to make it finer)
- 1 Tsp gluten free baking powder
- Pinch Himalayan salt
- 1 Cup grated carrot (approx 2 large ones)
- 1 Cup of grated apple (approx 2 medium ones)
- 1 Cup coconut water or mineral water
- ½ Cup coconut oil
- 3 Tbs chia seeds (if possible blitz in food processor)
- 3 Eggs separated, whisk the whites until stiff
Ingredients for frosting
- ½ Cup coconut milk
- ½ Cup coconut syrup or agave
- Pinch Himalayan salt
- 3 Tsp arrowroot powder
- ½ Tbs water
- ¾ Cup coconut oil
Method;
- Turn the oven onto 160°, and arrange muffin/cup cake cases in a tray
- Mix the flour, sugar, desiccated coconut, baking powder, chia seeds and salt in a large bowl
- In another bowl mix the apple, carrot, coconut water, coconut oil and egg yolks
- Mix the wet ingredients into the dry bowl, adding a little more water if needed
- Gently fold in the egg whites (the mixture will be on the thick side)
- Spoon the mixture into cases, bake for approximately 30 minutes (longer if needed)
- In a medium saucepan, heat together the coconut milk, coconut syrup and salt (simmer for about 10 minutes)
- In a small bowl combine the arrowroot and water, add to the milk and syrup
- Whisk vigorously to combine, bring mixture to the boil briefly (should be shiny)
- Using a hand blender gradually beat in the coconut oil
- Allow pot to cool for approximately 10 minutes
- Once cool enough place in the fridge for at least an hour (frosting will solidify and lighten in colour)
- Remove from the fridge and beat until light and fluffy
- Spread over the cooled muffins