Indulge in the delightful flavors of freshly baked Carrot Coconut Muffins! This gluten-free and vegan-friendly recipe combines the goodness of flaxseed, aromatic spices, and the sweetness of shredded carrots to create moist and flavorful muffins. Perfect for breakfast or as a wholesome snack, these muffins are easy to make and can be enjoyed fresh or stored for later indulgence.
Ingredients:
Flax Seed Powder: 15gms
Water: 6 tbsp
Brown Rice Flour: 140gms
Potato Starch: 60gms
Tapioca Starch: 30gms
Powder Sugar: 160gms
Baking Powder: 1 tbsp
Baking Soda: 1 tsp
Xanthan Gum: 3.5 gms
Cinnamon Powder: 5 gms
Nutmeg Powder: 1/2tsp
Pink Salt: 1/4th tsp
Desiccated Coconut: 40gms
Shredded Fresh Carrots: 165gms
Room Temperature Milk: 200gms
Oil: 100gms
Vanilla Extract: 1 tsp
Notes:
Please note that Weights (in grams) are often more precise for baking.
Method:
- Mix flaxseed powder with water and set aside for 10 minutes to thicken.
- In a bowl, sift together brown rice flour, potato starch, tapioca starch, powdered sugar, baking powder, baking soda, xanthan gum, cinnamon powder, nutmeg powder, and pink salt.
- To this dry mixture, add desiccated coconut and mix well using a wire whisk for 2 minutes.
- In a separate bowl, combine milk, oil, the flaxseed powder-water mixture, and vanilla extract.
- Add the sifted dry ingredients and shredded fresh carrots to the wet mixture.
- Mix thoroughly using the cut and fold method until well combined.
- Cover the batter and let it rest for 10 minutes.
- Preheat the oven to 180 degrees Celsius.
- Pour the batter into muffin cups, filling each cup to about 140 grams, adjusting based on cup size.
- Bake for 30 minutes until the muffins are golden and a toothpick inserted comes out clean.
- Remove the muffins from the oven and let them cool on a wire rack.
- These muffins are best enjoyed within four days of baking. For a fresh-out-of-the-oven feel, reheat briefly in the microwave for 20 seconds.
- Store any leftover muffins in the refrigerator, tightly sealed in an airtight container, for up to two weeks.
Click here to watch the simple, step-by-step video tutorial.
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