I’m so excited to be launching my TWO green banana flour recipe e-books in October that I’m giving you guys a taste test with this recipe!
Yesterday I whipped up a batch of Carrot Spice Muffins with Lemon Icing and they were so delicious. Clint enjoyed one after work and because they’re full of nutrients, they’re very filling so he could only fit one in. That’s amazing, Clint usually eats a lot!
So it’s good to know that they go a long way, which is handy when you’re spending a bit more cash on the ingredients, compared to conventional baking ingredients.
As with most of my recipes, this one is free from nuts as well as the usual inflammatory suspects like gluten, grains and dairy. But it’s not missing flavour, the most important element! I love that by using quality ingredients, just real food, and utilising herbs and spices, dishes can be full of flavour without compromising on health.
I won’t waffle on anymore, here’s the recipe for you…
CARROT SPICE MUFFINS WITH LEMON ICING
1/2 cup green banana flour (buy some here)
1/4 cup coconut flour (buy some here)
1 tsp pure vanilla (paste, powder, bean)
1 tsp combination baking powder and bicarb soda (look for brands free from aluminium, gluten and rice)
1 tsp organic nutmeg
2 tsp organic cinnamon powder
2 tsp organic ginger powder
1 cup firmly packed grated organic carrot
2 tbsp raw honey
4 tbsp coconut oil (liquified)
2 pastured eggs
1 tsp apple cider vinegar
(FYI: organic herbs and spices make a huge difference when it comes to adding flavour!)
(I recommend you purchase a stick blender for making the icing, or use a small bullet blender, but anything larger will make it difficult to achieve the desired consistency because the creamed coconut is so firm)
1 tbsp raw honey
3 tbsp creamed coconut (buy some here)
2 tbsp fresh squeezed lemon juice
- Pre-heat oven to 160 degrees Celsius and grease a muffin tray with a little coconut oil
- Sift the flours and powders into a mixing bowl to remove lumps (important for the banana flour)
- Add remaining muffin dry ingredients and stir
- In a separate bowl add the wet ingredients and whisk then pour into other bowl and stir until the mixture is well combined
- Spoon into the muffin tray, to the top of each section (that’s a decent serving size, but you can make them smaller or larger if you wish)
- Bake in the oven for 20-30 mins, depending on your oven, until edges are brown and a skewer inserted in the middle to the bottom of one muffin comes out relatively dry
- Turn onto a cooling rack and allow to cool down almost completely (a tad warm is fine)
- For the icing add the creamed coconut, honey and lemon juice to the stick blender jug and use your stick blender on high speed to mix it thoroughly. Lift the stick blender up and down constantly and stop sometimes to scrap edges and to ensure all of the mixture is combined well. When it’s free from lumps it’s ready
- Spread the icing on the cooled muffins, or use a piping tool to make a fancier appearance and texture
- Then serve and gobble down! These muffins are best served fresh and with a slight warmness. If you do refrigerate these just take them out and let them sit on the bench for 30min – 1 hour before serving so they’re not too cold and firm. Enjoy!
Optional extras: if you do want to add nuts to this for crunch then walnuts and pecans would be nice. Also some natural organic sultanas/raisins would be a tasty and sweet addition.
Remember you can add more or less spices and honey depending on your taste, this recipe is not strict!
Note: the ingredient purchase links above are affiliate links, we only affiliate with products and companies we 100% trust and believe in.
Please let me know what you think 🙂
For a stack more green banana flour recipes pre-order the world’s first e-books using this amazing ingredient HERE !!
5 Things I’m Grateful For Today:
- Using green banana flour to create really healthy and yummy dishes
- The sun shining on this gorgeous Spring day
- It’s the weekend tomorrow!
- The country music song playing right now and Spotify
- My little container garden doing really well right now