Carrot muffins

Total time: 55m
Preparation Time: 30m

For 2 people

Nutritional Information

Contains 165 Kcal, 5g Protein, 14g Carbohydrates, 10g Fat


  • Muffins
  • 200 g white flour
  • 1 carrots (approx. 140 g) finely grated
  • 1 tsp salt
  • 3 tsp baking powder
  • 2 dl coconut milk
  • 2 eggs
  • 50 g white almond cream
  • Broccoli pesto
  • 100 g broccoli, cut into florets
  • 30 g white almond cream
  • water, boiling
  • 2 sprigs basil
  • 20 g coconut oil
  • 2 pinches salt
  • Utensils
  • 12-hole muffin tin (each hole 7 cm in diameter), 8 holes greased

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  • Muffins

    In a bowl, mix the flour with all the other ingredients up to and including the baking powder. Create a well in the centre. Combine the coconut milk, eggs and almond butter, pour into the well. Mix carefully to form a soft muffin batter. Transfer the mixture to the prepared muffin tin.
  • To bake

    Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to stand for a short time, carefully remove from the tin and leave to cool slightly.
  • Broccoli pesto

    Cook the broccoli in boiling water for approx. 2 mins., remove, dip briefly in ice-cold water, drain. In a blending cup, puree the broccoli with all the other ingredients up to and including the basil. Serve with the muffins.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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