Ginger-Spiced Carrot Coconut Muffins
Indulge in these delightful Ginger-Spiced Carrot Coconut Muffins that are both gluten-free and bursting with flavor! Featuring the warm, zesty taste of fresh ginger, these moist muffins are made with almond flour and shredded coconut for a subtly sweet and nutty flavor. The addition of freshly grated carrots not only adds moisture but also provides a dose of healthy nutrients. Perfect for breakfast or as a snack, these muffins are a guilt-free treat for any occasion. Enjoy them fresh out of the oven or store them for later - they remain deliciously tender and flavorful.
6
Servings
N/A
Calories
12
Ingredients
Ingredients
Almond flour
2 cups (none)
Sea salt
1/2 teaspoon (none)
Baking soda
1 teaspoon (none)
Ground cinnamon
1/2 teaspoon (none)
Ground clove
1/8 teaspoon (none)
Shredded coconut
1/2 cup (none)
Eggs
3 (beaten)
Coconut oil
1/2 cup (melted)
Honey or syrup
1/2 cup (none)
Fresh ginger, grated
2 tablespoons (freshly grated)
Grated carrot
1 cup (freshly grated)
Raisins
3/4 cup (soaked in water for 15 minutes and drained)
Instructions
1
Preheat your oven to 350°F (175°C) and prepare a mini muffin tin by greasing it or lining it with mini muffin papers.
2
In a large mixing bowl, combine the almond flour, sea salt, baking soda, ground cinnamon, ground clove, and shredded coconut. Whisk until well-mixed.
3
In a separate bowl, beat the eggs and then mix in the melted coconut oil, honey or syrup, grated ginger, and grated carrot until combined.
4
Pour the wet ingredients into the dry ingredients and stir until just mixed. Gently fold in the soaked and drained raisins.
5
Spoon the batter evenly into the prepared muffin tins, filling each cup about 2/3 full.
6
Bake in the preheated oven for 10-15 minutes for mini muffins or 20-25 minutes for regular muffins, or until a toothpick inserted in the center comes out clean.
7
Allow muffins to cool slightly before removing them from the tin. Enjoy warm or at room temperature!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Ginger-Spiced Carrot Coconut Muffins?
These are gluten-free muffins featuring fresh ginger, almond flour, shredded coconut, and grated carrots for a moist and flavorful treat.
Are these muffins gluten-free?
Yes, these muffins are gluten-free as they use almond flour instead of wheat flour.
What is the main flour used in this recipe?
The recipe uses 2 cups of almond flour as the base.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How should I prepare the muffin tin?
You can prepare the muffin tin by either greasing it or lining it with muffin papers.
What dry ingredients are needed?
You will need almond flour, sea salt, baking soda, ground cinnamon, ground clove, and shredded coconut.
What wet ingredients are used?
The wet ingredients include eggs, melted coconut oil, honey or syrup, grated ginger, and grated carrot.
How many eggs are required for this recipe?
This recipe requires 3 beaten eggs.
Can I use a substitute for honey?
Yes, you can use syrup as an alternative to honey in this recipe.
How much fresh ginger is used?
The recipe calls for 2 tablespoons of freshly grated ginger.
How should the raisins be prepared?
Raisins should be soaked in water for 15 minutes and then drained before being folded into the batter.
How much shredded coconut is included?
The recipe uses 1/2 cup of shredded coconut.
How much grated carrot is needed?
You will need 1 cup of freshly grated carrots.
How full should I fill the muffin cups?
Fill each muffin cup about 2/3 full with batter.
How long do mini muffins take to bake?
Mini muffins take approximately 10-15 minutes to bake.
How long do regular-sized muffins take to bake?
Regular-sized muffins take approximately 20-25 minutes to bake.
How do I check if the muffins are done?
Insert a toothpick into the center; if it comes out clean, the muffins are done.
Is there any dairy in this recipe?
No, this recipe uses coconut oil instead of butter, making it dairy-free.
What spices provide the flavor profile?
The flavor comes from ground cinnamon, ground clove, and fresh ginger.
What is the serving size for this recipe?
This recipe yields approximately 6 servings.
Can these muffins be eaten for breakfast?
Yes, they are described as a perfect option for breakfast or as a healthy snack.
How should the muffins be cooled?
Allow the muffins to cool slightly in the tin before removing them.
What type of oil is used in the batter?
The recipe uses 1/2 cup of melted coconut oil.
How much cinnamon is in the recipe?
The recipe calls for 1/2 teaspoon of ground cinnamon.
How much baking soda is required?
The recipe requires 1 teaspoon of baking soda.
Is the ginger dried or fresh?
The recipe specifically calls for freshly grated ginger for a zesty taste.
Can I store these muffins for later?
Yes, they remain deliciously tender and flavorful when stored for later use.
What category does this recipe fall under?
This recipe is categorized under Quick Breads.
Are the muffins moist?
Yes, the almond flour, coconut oil, and grated carrots ensure the muffins are very moist.
What is the amount of sea salt used?
The recipe uses 1/2 teaspoon of sea salt.