For the whip cream:
- 1 can (16 oz) full fat coconut milk (we love the Native Forest brand as their cans are BPA-free)
- 1 tsp pure vanilla extract
- 1 pinch sea salt
For the muffins:
- 2 cups (250 g) flour (we used a combination of all purpose flour [1 cup], oat flour [3/4 cup] and millet flour [1/4 cup]
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp all-spice
- 3/4 tsp cloves
- 1 1/2 tsp cinnamon
- 1/3 cup (65 g) brown sugar
- 1/2 cup (8 oz/250 ml) plain greek yogurt
- 2 eggs
- 1 cup grated carrots
- 1 cup (140 g) mashed butternut squash
- 1 1/2 tsp pure vanilla extract
- 1/2 cup (80 g) dried cranberries
For whip cream:
- Refrigerate can of coconut milk overnight.
- Open can and scoop the thick, creamy white part from the top, leaving the watery part in the can for another use*.
- Add the thick cream to a cold bowl and beat on high with a hand mixer.
- Add in vanilla and sea salt and continue to beat until firm peaks form.
*Use the remaining coconut liquid in smoothies
- In a large bowl combine the dry ingredients: flour, baking powder, baking soda, salt, all-spice, cloves, and cinnamon. Stir in the grated carrots and cranberries. Set aside.
- In a small bowl mix together the wet ingredients: eggs [lightly beaten], yogurt, brown sugar, butternut squash, and vanilla.
- Slowly add the wet ingredients to the dry ingredients and stir to combine.
- Divide batter among muffin tin (we used a mini muffin tin) and bake at 375 degrees for about 15-20 minutes.
- Remove from oven, let cool and enjoy.
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
- Nutrition per serving:
- Saturated Fat4g
- Protein 2g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.