Carrot & Ginger Paleo Muffins

by

Joanne Kenny

Posted May 11, 2022 (Last updated May 11, 2022)

Serves

12

Total Time

44mins

Calories

339

Dairy and gluten free.

recipe-image
    Ingredients

  • Golden raisins icon
    Golden raisins125 g
  • Ground almonds icon
    Ground almonds300 g
  • Baking soda icon
    Baking soda1 teaspoon
  • Salt icon
    Salt½ teaspoon
  • Allspice icon
    Allspice½ teaspoon
  • Ground ginger icon
    Ground ginger½ teaspoon
  • Unsweetened shredded coconut icon
    Unsweetened shredded coconut40 g
  • Egg icon
    Egg3
  • Honey icon
    Honey170 g
  • Coconut oil icon
    Coconut oil120 mlmelted
  • Ginger icon
    Ginger2 tablespoonsgrated
  • Carrot icon
    Carrot1grated
    Method

  • 1. Pre-heat oven - 180°C / 355°F
  • 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 / 355°F

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