Carrot muffins

Carrot muffins

Total: 55 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / people: 165 kcal
, Fat: 10 g
, Carbohydrate: 14 g
, Protein: 5 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200g white flour
1 carrot (approx. 140 g) finely grated
1tsp salt
3tsp baking powder
2dl coconut milk
2 eggs
50g Karma Mandelmus weiss

Broccoli pesto

100g broccoli, cut into florets
water, boiling
30g white almond cream
20g coconut oil
2sprigs basil
2pinches salt
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12-hole muffin tin (each hole 7 cm in diameter), 8 holes greased

How it's done


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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