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



  • 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
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