Ingredients
- 2 large eggs
- 145 g butter, melted
- 160 ml buttermilk
- 1 tablespoon freshly peeled and grated ginger
- 75 g brown sugar (I use GEPA organic raw cane sugar Mascobado)
- 180 g spelt flour (Type 630)
- 60 g whole grain spelt flour
- 2 teaspoons baking powder
- 1/4 teaspoon soda
- 1 teaspoon cinnamon (Ceylon)
- 1 teaspoon sea salt
- 200 g grated carrot (about 3 medium)
- 40 g flaked coconut
- 75 g coarsely chopped walnuts
- 1-2 teaspoons brown sugar for sprinkling on top (optional)
Instructions
- Preheat oven to 375°F / 190°C and line a 12-hole muffin tin with paper cases.
- In a medium bowl, whisk together the eggs, melted butter, buttermilk, ginger, and brown sugar.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Pour the egg mixture into the bowl with the dry ingredients and mix with a rubber spatula until just combined (a few lumps are ok). Do not over mix! Gently fold in the carrot, coconut, and walnuts.
- Divide the mixture between the muffin cases (it will fill them to the brim). If desired, sprinkle a little extra brown sugar on top.
- Transfer to the preheated oven and bake the muffins, until golden brown, about 30–32 minutes or until a toothpick inserted into a muffin comes out clean. Let cool in pan 5 minutes, then transfer muffins to a wire rack to completely cool. Or do as I do and enjoy them while they are still warm!
Nutrition
Notes
- STORAGE: If you have leftover muffins, store them in an air tight container at room temperature for three days. Freeze leftover muffins for up to 2 months.
- CARROT GRATING TIPS: You can grate the carrots by hand (muscle building!), or for an easier option, use the grating attachment on your food processor.