Carrot & Ginger Paleo Muffins

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recipe by Joanne Kenny

  • Time icon
    Total Time
    44mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    338

Dairy and gluten free.

recipe updated Jul 3, 2018

Ingredients

  • Golden raisins icon
    Golden raisins
    about ¾ cup (126g)
  • Ground almonds icon
    Ground almonds
    2 cups (298g)
  • Baking soda icon
    Baking soda
    1 tsp (5g)
  • Salt icon
    Salt
    about ½ teaspoon (3g)
  • Allspice icon
    Allspice
    about ½ teaspoon (1g)
  • Ground ginger icon
    Ground ginger
    about ½ teaspoon (1g)
  • Unsweetened shredded coconut icon
    Unsweetened shredded coconut
    about ½ cup (41g)
  • Egg icon
    Egg
    3 (150g)
  • Honey icon
    Honey
    about ½ cup (168g)
  • Coconut oil icon
    Coconut oil
    ½ cup (120ml)
  • Ginger icon
    Ginger
    2 tbsp (11g)
  • Carrot icon
    Carrot
    1 (50g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Small glass bowl
  • kCook icon Muffin pan - 12-hole
  • kCook icon Medium bowl
  • kCook icon Medium glass bowl

Step preview

  1. Pre-heat - 180°C
  2. Prepare a clean muffin pan with paper muffin cups
  3. Add golden raisins to a clean small glass bowl
  4. Soak then set aside
  5. Add ground almonds, baking soda, salt, allspice, ground ginger and unsweetened shredded coconut to a clean medium bowl
  6. Blend until completely mixed
  7. Add egg, honey, coconut oil, ginger and carrot to a clean medium glass bowl
  8. Transfer soaked fruit to wet ingredients
  9. Stir until completely mixed
  10. Transfer wet ingredients to batter
  11. Mix until combined
  12. Transfer batter to muffin pan
  13. Bake - approx 26 min, 180°C
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