Adding Hearthy Carrot Flour to any baked good or food is a great way to get an abundance of vitamins and minerals. Beta carotene, Vitamin A, E, K and almost all your B vitamins. Contains minerals such as calcium, iron, potassium, phosphorus and magnesium. Carrots are one of the best sources for beta carotene. Our body turns beta carotene into Vitamin A. Hearthy Almond Flour is rich in monounsaturated fat which may help the body keep cholesterol under control. Almond flour is also a low glycemic index food. These soft moist muffins are not only gluten free but grain free!
GF Carrot Almond Muffins with Cashew Cream
Makes 12 medium muffins Ingredients
1 ¾ cup Hearthy Almond Flour
¼ cup Hearthy Carrot Flour
½ tsp Salt
½ tsp Baking Soda
1 tsp Cinnamon
½ tsp nutmeg
¼ cup Coconut Oil (Melted & Cooled)
¼ cup Honey (or Agave, Maple Syrup)
1 cup Shredded Carrots (fresh)
Preheat oven to 350 F degrees.
In a bowl add Hearthy Almond Flour, Hearthy Carrot Flour, salt, baking soda, cinnamon and nutmeg.
Whisk together until well combined. In a separate bowl add the wet ingredients, eggs, coconut oil and honey.
Whisk together before adding to the dry ingredients. Use a spatula to fold the mixture together then add the carrots.
Set the bowl aside and line a large muffin tin with paper liners or grease each well. We used a ¾ oz heaping scoop for each muffin.
Bake for 20 to 25 minutes until a toothpick comes out clean. Allow to cool before adding any toppings.
Optional Cashew Cream Topping
1 Cup Pre Soaked Cashews
1 T Carrot Flour
¼ cup Maple Syrup
¼ cup Oat Milk 1 tsp Cinnamon
¼ tsp Nutmeg Water as needed
In a blender, place all ingredients. Blend until smooth. You may need to use a spatula to push down the bits as you blend.
Note: Pre Soaking the cashews makes a creamier texture if a high speed blender is not available.
Optional Carrot Crunch Topping
½ cup Shredded Carrots
3 tsp Coconut Palm Sugar
¼ tsp Cinnamon Preheat the oven to 350 F degrees.
These can be cooked while muffins are being prepped. In a blow combine all ingredients and toss well. On a sheet pan lightly spray with oil then spread out the carrots thinly using a fork so there are no layers. Place in the oven and cook for 15 minutes. Remove from the oven and use a fork to move the carrot pieces around. Place back into the oven for another 10 to 15 minutes until carrot pieces are crunchy.
Set aside for final topping.