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.

So if you want to get your hands on 4 of my most loved delicious vegetable based cake recipes then just sign up below and the mini recipe book will wing its way over to you fine self.

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) 

Carrot Cake Muffins with Maple Buttercream

Kezia Hall

A grain free, paleo mega muffin recipe!

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Cook Time 40 minutes mins

Servings 6 muffins

Ingredients

  

• MUFFINS
• 200 g carrots roughly 3 carrots
• 125 g coconut flour
• 125 ml maple syrup
• 3 medjool dates
• 125 ml 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
• 60 g/3 tbsp coconut oil
• 50 g almonds

Instructions

 

• 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.
• OR
• Use ground almonds and blend in small blender until smooth ish.
• *Please note this is not a smooth icing but a chunky rough one.

Notes

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.

Adapted from Detoxinista

What is your favourite muffin recipe?