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Rated "Excellent" by our customers
See our 4,718 reviews on Trust Pilot

Carrot Muffin

These gluten-free carrot muffins are soft, lightly spiced, and naturally sweetened with agave. Topped with creamy coconut, they’re a simple, feel-good treat - perfect for breakfast, a snack, or a sweet bite after dinner.

Posted by: [email protected]
On:

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

6

Courses etc.

Baking Sweet
Desserts
Easter Recipes

You will need

IngredientAdd
250g grated carrot More products
2 cups of gluten free self-raising flour More products
1 tsp GF baking powder More products
1/2 cup of water More products
1/2 cup agave syrup More products
1/3 cup olive oil More products
2 eggs Available only in our Edinburgh shops More products
1 Tbsp lime juice More products
2 Tbsp orange juice More products
1 tsp cinnamon More products
1/2 tsp nutmeg More products
pinch of salt More products
pack of coconut cream (thick one is best) More products
3 Tbsp agave syrup More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Mix all the dry ingredients together in a bowl.
  • In another bowl, mix all the wet ingredients.
  • Slowly pour wet ingredients to dry ones, constantly mixing.
  • Add the carrot.
  • Using muffin moulds, bake at 180C for 25 minutes.
  • Mix the cream and syrup together, leave in the fridge while muffins are baking.
  • Top muffins with cream.

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