Carrot and Coconut muffins

Ingredients 

  • 1 1/2 cup almond meal
  • 2 tbsp desiccated coconut 
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon 
  • 1/2 tsp ground ginger 
  • 1/4 tsp ground nutmeg 
  • 2 eggs
  • 2 tbsp coconut oil melted 
  • 1 tbsp honey, lightly melted 
  • 2 tsp vanilla essence
  • 1 cup grated carrots

Icing 

  • 1/4 cup icing sugar 
  • 1/4 cup desiccated coconut 

Method

  1. Preheat the oven to 180°C
  2. Add the dry ingredients to a large bowl and combine well
  3. Add the grated carrots to the dry mixture and combine well 
  4. In a separate bowl whisk the eggs well
  5. Add the whisked eggs, melted coconut oil, honey, vanilla essence to the dry mixture
  6. Combine all ingredients together using a wooden spoon  
  7. Use muffin cups
  8. Spoon mixture into the muffin cups 
  9. Bake for 30-35 minutes 

Icing 

  1. Add the icing sugar and 2 tsp boiling water, stir to create a creamy smooth consistency 
  2. Add additional water if required 
  3. Add the desiccated coconut to the icing mixture, combine well 

Serving 

  1. Remove muffins from the oven, sit for 10 minutes 
  2. Spread the top of each muffin with the icing mixture