Carrot poppy seed muffins

Carrot poppy seed muffins

3.8 16 ratings

Prep. 20min

Total 1 h 15min

12 portions

Ingredients

Carrot muffins

raw almonds
250 g
brown sugar
50 g
orange zest only, no white pith
1
carrots cut into pieces (approx. 3 carrots)
300 g
eggs
4
gluten free cornflour
80 g
gluten free baking powder (see Tips)
1 tsp
salt
1 pinch
poppy seeds
1 tbsp
natural vanilla extract
1 tsp
ground cinnamon
1 tsp
ground nutmeg
½ tsp
vegetable oil
40 g
sultanas
20 g
desiccated coconut
50 g

Topping

crème fraîche
6 tbsp
carrot peeled into thin ribbons, for decorating
1
pure maple syrup for drizzling

Difficulty

easy

Nutrition per 1 portion

Sodium 85.6 mg

Protein 7.4 g

Calories 1240.3 kJ / 295.3 kcal

Fat 22.5 g

Fiber 4.2 g

Saturated fat 6.4 g

Carbohydrates 15 g

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