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Gluten-free carrot and coconut muffins

These gluten-free carrot and coconut muffins are a healthy choice for breakfast or afternoon snacking. You can add cream cheese or plant-based frosting if you like.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup oatmeal
  • ½ cup coconut flour
  • 1 tsp baking powder
  • 3 Tbsp coconut sugar
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • 1 large egg
  • ½ cup coconut milk
  • ½ cup melted coconut oil
  • 1 tsp vanilla extract
  • 2 Tbsp honey or maple syrup

Method
 

  1. Put all ingredients into a mixing bowl and combine well.
  2. Let the mixture rest for 10 minutes, while the oven heats up to 180°C.
  3. Spoon the mixture into silicon cases or a muffin tin, lined with paper cases.
  4. Bake for 20-25 minutes, until golden brown.
  5. Alternatively, bake them in an air fryer - set the machine to "bake" and cook for 15-20 minutes.