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Carrot poppy seed muffins

Carrot poppy seed muffins
3.8 16 ratings
Prep. 20 min
Total 1 h 15 min
12 portions
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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

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