Dishing Up the Dirt

Carrot-Almond Muffins with Ginger & Coconut

We’ve been doing the rain dance since the end of June with no luck. But finally, after weeks without a drop of moisture the skies opened up and the rain began to fall. We took the opportunity to stand outside and let ourselves get completely soaked. It was lovely.

We haven’t worked in the rain for a while and boy did it feel good.

Since the rain started coming down pretty hard halfway through the morning we decided to do something we haven’t done in months- take a half day!  Naturally, I wanted to spend most of the afternoon drinking coffee and hanging out in the kitchen. Baking muffins sounded like the best way to relax.

These carrot-almond muffins were a great way to use up excess carrots from the fields and they are jam packed with hearty nutrition. If you are in need of a new healthy treat you’ve come to the right place. These puppies are loaded with almond meal, carrots, coconut, ginger and pure maple syrup. They have just the right amount of spice and they aren’t too sweet which makes them an ideal breakfast treat with a cup of hot coffee or a glass of almond milk. I’m also addicted to slicing these muffins in half and placing them in the toaster oven for a few minutes and then spreading with a little coconut butter and a sprinkle of cinnamon. SO good!

These muffins taste best with a cup of coffee and a good book. I’m currently reading “The Boys In The Boat” If I go missing for a while it’s because I cannot put down this unbelievably inspiring story. If you haven’t read this book yet stop what you are doing and pick up a copy asap! Oh yeah, and don’t forget to bake these muffins so you have something to munch on while you are glued to the pages. Enjoy!

 

Carrot-Almond Muffins with Ginger & Coconut

Prep Time: 10 minutes    Cook Time: 25-30 mins.    Serves: 12 muffins

  • 2 cups blanched almond flour/ almond meal
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup unsweetened shredded coconut
  • 1 Tablespoon freshly grated ginger
  • 1 cup grated carrot
  • 2 farm fresh eggs (or organic free range eggs if possible)
  • 1/2 cup coconut oil
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 3/4 cup raisins (soaked in water for 15 minutes and then drained)

Preparation

  1. Preheat the oven to 350 degrees.
  2. In a large bowl combine almond flour, baking soda, salt, spices and shredded coconut.
  3. In a medium-sized bowl stir together the eggs, coconut oil, fresh ginger, carrots, maple syrup and vanilla extract.
  4. Stir the wet ingredients into the dry ingredients. Add the raisins and stir until well combined.
  5. Scoop batter into lightly greased muffin tins and bake in the oven until golden brown. About 25-30 minutes. Check muffins around 20 minutes.
  6. Cool and enjoy with a dollop of coconut butter and a pinch of more cinnamon.

Notes

* Recipe lightly adapted from Savory Lotus


Leave a Reply

25 thoughts on “Carrot-Almond Muffins with Ginger & Coconut

  1. Those carrots are beautiful! I can only hope my rainbow carrots turn out as well this year 🙂 We’ll see…it’s my first time actually growing anything apart from tomatoes, and I’m kind of lost.

    I also LOVE that these are paleo. Thank you for sharing!

  2. Kacie says:

    These look wonderful! Can I use almond meal instead of almond flour?

    1. Andrea says:

      yes! Almond meal/flour are pretty interchangeable!

  3. Ohhhh these look so good. And those carrots? Gorgeous! Almost too gorgeous to bake with. So glad that you were able to take a well-deserved half day and even relax with a book. I hope the rest of the summer has some more rain in store for you!

    1. Andrea says:

      Arne’t the carrots amazing! I feel like a proud mama!

  4. These muffins look and sound amazing! I wish I had them for snack time today!

  5. century says:

    I have been making your butternut quinoa pizza for weeks now! I can’t wait to make these muffins with my CSA pick Friday. Thanks Andrea you are my favorite farmer and have helped me reach my fitness goals with all your amazing recipes. As soon as I am done with “game of thrones” I will check our your lost boys recommendation.

    1. Andrea says:

      Yay! I love that pizza so much. I can’t wait for you to try these muffins. They are wonderful!

  6. yum these look delicious.. i can never go past a good muffin. love how guilt free these are as well. yum!

    1. Andrea says:

      Let me know if you give them a whirl!

  7. Love these muffins and especially the ginger coconut spin. Must take more half days off! 😉 The book looks really good too, added it to the list.

    1. Andrea says:

      half days are SO underrated! I love ’em! Let me know if you end up reading the book. It’s so good!

  8. Do yo suppose almond meal would work too?

  9. wow lovely carrots, interesting colors.

  10. Brooke says:

    I was almost out of almond flour, but couldn’t wait to make these, so I used a mixture of teff, almond, and brown rice flours, plus some arrowroot- they came out great, and delicious with coffee. I love the ginger/carrot/coconut flavor blend, and can’t wait to try them with all almond flour next time!

    1. Andrea says:

      Woohoo!!! So happy you made them. I’m glad you had enough ingredients to create your own version.

  11. francesca says:

    Ginger cinnamon and nutmeg.. I’m going to squirrel this one away for fall!

    1. Andrea says:

      They will taste awesome on a chilly fall morning!

  12. Sara says:

    I made these muffins earlier today… SO good!!! I ate way more than I probably should have. 🙂 The texture was great and I loved the ginger and subtle sweetness. I’m definitely keeping this recipe on hand! My local Trader Joes has been carrying multi-colored organic carrots this summer – they’re so beautiful! Thanks for sharing your recipe. FYI – I subbed in canola oil for the coconut oil as it was the only baking suitable oil that I had on hand… I’ll have to try these again once my coconut oil stash is restocked… I love the subtle flavor it adds to baked goods.

  13. Lauren C says:

    Hey! I don’t know if you’ll see this comment, since you posted these muffins a while back, but I just wanted to tell you that I made them last week for a long weekend at the beach with my best friend and her daughter…. they. are. the. BOMB!! I had never used almond flour and wasn’t sure how it would go, but they are amazing! Like a super moist, healthy carrot cake! My “niece” absolutely loved them, I had to stash away a few of the muffins so that she wouldn’t eat them all! Hahaha! 2-year-old-approved, definitely. Thanks for the great recipe, these are a keeper!

    1. Andrea says:

      yay!!!! So happy you loved these as much as we did. I Can’t wait to try another version in the fall with sweet potato! Thanks for the comment!

  14. Lesley says:

    I made these and I was a little nervous since I’m not a baker, but they turned out amazing!

  15. K says:

    The photos made my mouth water! Can’t wait to get home and make these tonight!

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