Carrot Cardamom Muffins Recipes

Steps:

• Preheat oven to 350 degrees.
• I use muffin papers but you could grease muffin pans if you prefer. Depending on how full you make your muffin cups this recipe yields between 22-24 muffins, about 2 dozen.
• Mix dry ingredients in a large bowl
• Add oil and eggs to dry ingredients and stir until smooth.
• Fold in grated carrots until all of them are wet with the batter (it will look like a giant carrot mess with hardly any batter to hold it together just make sure all of the carrots contact batter) then add the nuts if you choose to use them.
• Scoop into muffin cups. I use a 1/2 cup measure and fill them all the way since these muffins don't rise very much.
• Take out when just starting to brown. This takes about 17-19 minutes in my oven then I turn the oven down to 325 for another 3-5 minutes to make sure the middles get all the way cooked.
• Do not eat until cooled at least partially. They are really wet and fall apart when hot but cool to a nice moist but firm texture if you don't over cook them and let them cool most of the way before you eat them. My family has hard time waiting but they are always better 20 minutes later.

Steps:

• For the Frosting.
• Refrigerate can of coconut cream overnight.
• Carefully take chilled coconut cream out of the refrigerator the following day, and open it without disturbing the solidified layer. Scoop this layer out leaving the clear liquid behind.
• In a mixer, beat this cream to soft-peaks.
• Add in yoghurt, coconut oil, vanilla, salt, and honey.
• Chill for about 4 hours.
• For the Muffins.
• Prepare a muffin pan with liners.
• In a bowl, sift together all dry ingredients(almond flour, coconut flour, baking soda, salt, cinnamon, ginger powder, and nutmeg).
• In a separate bowl, mix the wet ingredients (eggs, cardamom seeds, coconut oil, honey, vanilla).
• Fold in the dry ingredients into the wet.
• Add in grated carrots and half of the chopped walnuts.
• Pour the batter into the individually-lined muffin tin.
• Bake in a 175C/350F oven for about 20 minutes.
• Allow to cool completely before frosting.
• Top with chopped walnuts for garnish.