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Skinny Carrot Muffins topped with Coconut Cream

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  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 10 mins
  • Yield: 9 muffins 1x
  • Category: Desserts
  • Cuisine: American recipes

Spring is in the air! Indulge yourself with an adorable skinny carrot muffin made with very little sugar and topped with a delicious coconut whipped cream.

Ingredients

Scale

For the muffins:

  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 pinch of nutmeg
  • 1 pinch of salt
  • 1/4 cup (50g) coconut sugar
  • 1 teaspoon vanilla extract
  • 1 Tablespoon canola oil
  • 1 egg
  • 1 egg white
  • 3 Tablespoons (45 ml) milk
  • 1 1/4 cup (75g) shredded carrots
  • 1/4 cup (250g) unsweetened applesauce
  • 2 Tablespoons (20g) chopped walnuts
  • 3 Tablespoons shredded coconut

For the cocomut cream:

  • 1 can of full fat coconut milk, very cold*
  • 2 Tablespoons (25g) confectioners sugar
  • 1 Tablespoon shredded coconut

For the topping:

  • 3 Tablespoons shredded coconut

Instructions

  1. Preheat oven to 350°F (180°C). Line a 9-cup muffin pan with liners and spray with cooking spray.
  2. In a medium bowl sift together flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt. Set aside.
  3. In another medium bowl, beat coconut sugar, vanilla, oil, egg, and egg white together until creamy. Add in milk and beat again.
  4. Using a rubber spatula or a wooden spoon fold in carrots and applesauce.
  5. Mix in flour mixture until just combined (do not over mix!). Fold in the walnuts and the coconut flakes.
  6. Spoon the batter into the liners and bake for 23-28 minutes or until a toothpick comes out clean.** Cool completely on a wire rack.
  7. For the coconut cream: extract the solid part of the coconut milk can only (keep the liquid part for another recipe). With a hand mixer, whip the coconut milk with the confectioners sugar and shredded coconut until creamy. Start on low and move to a higher speed.
  8. Transfer into a piping bag and pipe onto each carrot muffin. Store in the refrigerator until using.
  9. For the toasted coconut: heat a small pan on medium heat. Add the shredded coconut and toast until slightly golden, stirring constantly. Let cool completely and top each carrot muffin with the toasted shredded coconut.

Notes

* If possible, place the coconut milk can in the refrigerator overnight before using it.
** Oven temperatures vary so you may find you need more or less time depending on the flours you use.

Nutrition

  • Serving Size: 9
  • Calories: 150
  • Sugar: 8.9g
  • Fat: 5.7g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 3.2g
  • Carbohydrates: 22.2g
  • Fiber: 1.3g
  • Protein: 3.4g

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https://www.delscookingtwist.com/skinny-carrot-muffins-with-coconut-cream/