Gluten-free carrot and coconut muffin

This gluten-free carrot and coconut muffin is dairy-free too, so it’s perfect for parties, picnics or during the Easter holidays. I added some ground almonds but if nuts are a problem for you then omit it and add one more spoonful of oil to the recipe. You can decorate the muffins with buttercream or (vegan) cream cheese frosting, icing, whipped cream and so on.

Print Recipe

Prep Time 10

Cook Time 25

Resting Time 4

Total Time 35

Servings: 6 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

1 cup gluten-free flour
½ cup gluten-free oats
2 tsp baking powder
1 tsp cinnamon powder
½ cup desiccated coconut
3 Tbsp ground almonds optional
2 eggs
3 Tbsp coconut sugar
1 cup coconut yogurt
½ cup coconut milk
Juice of ½ lime or small lemon
3 Tbsp oil
2 medium carrots grated

Method

Preheat the oven to 190°C.
Mix the dry ingredients in a bowl.
In another bowl whisk the eggs with the sugar, then add the oil and yogurt, milk and lemon juice.
Combine the two mixtures, then fold in the grated carrots.
Add more milk, if the mixture is too thick - it should not be dough-like, but thick and pourable.
Spoon the batter into silicon cups or lined muffin tin and bake for about 20-25 minutes until golden.
Rest the muffins in their cases for 5 minutes, then transfer them to a wire-rack to cool completely.