Carrot poppy seed muffins

Carrot poppy seed muffins

3.9 15 rating

Prep. 20 min

Total 1 h 15 min

12 portions

Ingredients

Carrot muffins

raw almonds
250 g
brown sugar
50 g
orange zest only, no white pith
1
carrots cut into pieces (approx. 3 carrots)
300 g
eggs
4
gluten free cornflour
80 g
gluten free baking powder (see Tips)
1 tsp
salt
1 pinch
poppy seeds
1 tbsp
natural vanilla extract
1 tsp
ground cinnamon
1 tsp
ground nutmeg
½ tsp
vegetable oil
40 g
sultanas
20 g
desiccated coconut
50 g

Topping

crème fraîche
6 tbsp
carrot peeled into thin ribbons, for decorating
1
pure maple syrup for drizzling

Difficulty

easy

Nutrition per 1 portion

Sodium 85.6 mg

Protein 7.4 g

Calories 1240.3 kJ / 295.3 kcal

Fat 22.5 g

Fibre 4.2 g

Saturated Fat 6.4 g

Carbohydrates 15 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Good food, gluten free 94 Recipes
Australia and New Zealand

Rose gold baking 21 Recipes
Australia and New Zealand

You might also like...

Chewy pistachio biscuits

45 min

Chocolate bean cake with coconut butter cream frosting

2 h 15 min

Orange and almond cake

2 h 20 min

Peanut caramel slice

5 h 35 min

Gluten free sticky date puddings

1 h 5 min

Zucchini slice

45 min

Apricot macadamia biscuits

40 min

White chocolate and cardamom buckwheat cookies

55 min

Gluten free ANZAC biscuits

45 min

Chunky choc nut brownie

35 min

Apple cinnamon muffins

40 min

Banana, walnut and date loaf (Skinnymixers)

55 min