Go Back

Carrot Cake Muffins with Maple Buttercream

Kezia Hall
A grain free, paleo mega muffin recipe!
Print Recipe Pin Recipe
Cook Time 40 minutes
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