GF Carrot Muffins with Coconut Dip

GF Carrot Muffins with Coconut DipI’m a creative person I think.  I mean for the last 8 years I’ve made my living writing songs and writing fitness programs – makes for a pretty creative person doncha think? 🙂  So, I wanted to make these muffins tonight and I got creative.  I have a client that is completely gluten free, so again, I found this awesome recipe on the Love and Lemons blog (that I’m obsessed with) and tweaked it to make it completely gluten free, a little lighter, and well, to be honest I didn’t have the ingredients to make their coconut whip, so I made dip instead!  I actually don’t think it’s needed at all, but it’s a fun aspect of the dish to add if you like to play with your food.  These have no butter, no oil and all gluten free flour!!!!  LOVE!!

Ingredients

  • 8 oz. carrots (chopped and peeled)
  • 1 egg
  • 1/3 cup brown sugar
  • 1/4 cup applesauce
  • 1/2 teaspoon vanilla extract
  • 1/4 cup coconut oil
  • 1/2 cup all purpose gluten free blend – I used Trader Joes gluten free flour
  • 1/2 cup almond meal or whole spelt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • toasted coconut to top
Coconut whip ***see my note at the bottom
  • can of full fat coconut milk, refrigerated overnight
  • a few tablespoons of maple syrup or sifted powdered sugar

Instructions

  1. Preheat oven to 350 degrees and grease a muffin tin.
  2. Place carrots in food processor and pulse a few times until they are grated. Add in the egg, sugar, applesauce, vanilla and coconut oil and blend until combined.
  3. In a separate bowl, sift & mix together together all dry ingredients (flours, baking powder, baking soda, cinnamon and salt).
  4. Pour wet ingredients into the dry and gently fold together. Don’t over mix.
  5. Scoop batter into the greased muffin tin – approx 1/3 cup batter per muffin.
  6. Bake for 15-18 minutes, use a toothpick to check for doneness. Don’t over bake.
  7. Let cool completely before frosting.
  8. Make the coconut whip by carefully opening the coconut milk can and scooping off the thick solidified part on the top. Don’t move or shake the can too much, it’s important that the solid and liquid parts stay separate. (save the liquid part for another use). Whisk the solid part vigorously by hand (or in a mixer). Add maple syrup or powdered sugar to make it as sweet as you like. Spoon a dollop on each muffin and sprinkle with a dusting of cinnamon.

**I didn’t have time to let my coconut milk sit overnight AND I only had a can of light coconut milk, so I threw it in the fridge for a couple of hours, got it out and mixed some maple syrup in and served it as a dip.  It’s still very liquidy but it makes for a fun condiment.  I also topped mine with some roasted coconut!  YUM!

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