Barley Free Cassava & Coconut Carrot Muffins
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Learn more →Ingredients
10 servings
For the gelatin egg
- 1 tbsp unflavored gelatin powder
- 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
- 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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