Low Sodium Cassava & Coconut Carrot Muffins

Total time50 min

Prep time20 min

Cook time25 min

Low Sodium Cassava & Coconut Carrot Muffins

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Ingredients

10 servings

For the gelatin egg

1 tbsp unflavored gelatin powder
Knox Original Unflavored Gelatine 4 Envelopes Knox Original Unflavored Gelatine 32 Envelopes Kroger Unflavored Gelatin D'Gari Unflavored Gelatin Knox Gelatine, Unflavored
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6 tbsp water

For the muffins

1 ½ cups cassava flour
2 tbsp arrowroot starch
1 ½ tsp baking powder
½ tsp baking soda
1 ½ tsp ground ceylon cinnamon
½ tsp ground ginger
¼ tsp ground turmeric
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup full-fat coconut milk
⅓ cup maple syrup
¼ cup coconut oil, melted and slightly cooled
1 tbsp apple cider vinegar
½ tsp vanilla powder
1 ½ cups finely grated carrots (about 3 medium carrots)
¼ cup unsweetened shredded coconut (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line 10 cups of a 12-cup muffin tin with parchment liners or grease well with coconut oil.
2
Make the gelatin egg: sprinkle the gelatin over 3 tbsp cold water in a small bowl and let it bloom for 2 minutes until the surface is fully absorbed and the mixture looks opaque. Pour in 3 tbsp boiling water and whisk vigorously until completely smooth and slightly frothy. Set aside — it will begin to thicken as it cools, so use it within 5 minutes.

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