Carrot & Ginger Paleo Muffins

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recipe by Joanne Kenny

  • Time icon
    Total Time
    44mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    676

Dairy and gluten free.

recipe updated Jul 3, 2018

Ingredients

  • Golden raisins icon
    Golden raisins
    126g
  • Ground almonds icon
    Ground almonds
    298g
  • Baking soda icon
    Baking soda
    5g
  • Salt icon
    Salt
    3g
  • Allspice icon
    Allspice
    1g
  • Ground ginger icon
    Ground ginger
    1g
  • Unsweetened shredded coconut icon
    Unsweetened shredded coconut
    41g
  • Egg icon
    Egg
    150g
  • Honey icon
    Honey
    168g
  • Coconut oil icon
    Coconut oil
    120ml
  • Ginger icon
    Ginger
    11g
  • Carrot icon
    Carrot
    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. Get a clean small glass bowl
  4. Add golden raisins
  5. Soak then set aside
  6. Get a clean medium bowl
  7. Add ground almonds
  8. Add baking soda
  9. Add salt
  10. Add allspice
  11. Add ground ginger
  12. Add unsweetened shredded coconut
  13. Blend until completely mixed
  14. Get a clean medium glass bowl
  15. Add egg
  16. Add honey
  17. Add melted coconut oil
  18. Add grated ginger
  19. Add grated carrot
  20. Transfer soaked fruit to wet ingredients
  21. Stir until completely mixed
  22. Transfer wet ingredients to batter
  23. Mix until combined
  24. Transfer batter to muffin pan
  25. Bake - approx 26 min, 180°C
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