Carrot Cake Muffins with Coconut Butter Glaze
Ingredients:
- 3 Large Eggs
- 1 cup (160g) Coconut Palm Sugar
- 1/2 cup (118ml) Milk (nut milk, coconut milk or whole milk)
- 2 tsps Pure Madagascar Vanilla Extract
- 1/4 cup (35g) Coconut Oil, melted & cooled
- 1 cup (120g) 1:1 Baking Flour Made Without Wheat Ingredients
- 3 scoops Organika Enhanced Collagen Powder
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 2 tsps Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/8 tsp Ground Cloves, optional
- 1/8 tsp Sea Salt
- 1 1/4 cups (175g) Shredded Carrots
- 1/3 cup (65g) Sultana Raisins
- 1/3 cup (50g) Walnuts Pieces, plus more for garnish
Coconut Butter Glaze:
- 1/2 cup (135g) Coconut Butter
- 1/2 cup (118ml) Milk (nut milk, coconut milk or whole milk)
- 1 tsp Pure Madagascar Vanilla Extract
- 1 tbsp Pure Maple Syrup
- 1/4 tsp Ground Cinnamon
Directions:
- Preheat the oven to 325°F and line a muffin pan with muffin liners. Set aside.
- In a mixing bowl, add eggs and sugar. Mix with a hand mixer until smooth and fluffy. Mix in the milk, vanilla and coconut oil. Set aside.
- In another bowl, combine the flour, collagen powder, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves (if using) and salt. Pour the wet ingredients into the dry ingredients and mix until smooth. Stir in the carrots, raisins and walnuts.
- Fill each muffin liner about 3/4 of the way full. Bake for 23 to 25 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool before glazing.
- Prepare the Glaze: Add glaze ingredients to a small saucepan. Over low heat, continuously stir until everything is combined and it starts to thicken. Remove from heat and let cool before glazing the cupcakes.
- Top each muffin with the glaze and sprinkle crushed walnuts on top. Enjoy!
Note: Store muffins in an airtight container on the counter for up to 5 days or in the freezer for up to 1 month.
Prep Time: 15 Minutes
Bake Time: 25 Minutes
Total Time: 40 Minutes
Yield: 10 Muffins
Thanks to Made of Phyllo