Made these Muffin top cookies a while back. These muffin tops are just that.. Moist and soft and perfect muffin tops without the bottom! They look like crisp cookies , but when you bite into them, they will melt in your mouth.. mmm mmm. Perfect breakfast or snack on the go!
The spices and almond flour add the carrot cake feel. I seem to love almonds in my baked goods:) Always good to get some good nut protein!
Other similar recipes . Banana Quinoa Oatmeal Muffin tops, and Carrot Almond muffins.
Carrots are a great source of Vitamin A, beta-carotene and other anti-oxidants and help in reducing risk of cardio vascular disease. Almonds will lower your LDL and lower your risk of heart disease too. All the goodness in one muffin top cookie.
Feb 21, today was Pancake Day. We made non alcoholic and less caffeinated version of my must try Tiramisu Pancakes!. Some liqueur or extract will get used on the weekend!
Carrot Almond Cranberry Muffin Top Cookies
Made these Muffin top cookies a while back. These muffin tops are just that.. Moist and soft and perfect muffin tops without the bottom! They look like crisp cookies , but when you bite into them, they will melt in your mouth
Prep Time15 mins
Cook Time20 mins
Cooling time2 mins
Total Time35 mins
Servings: 12 cookies
Calories: 111kcal
Ingredients
- 3/4 cup (96 g) carrots
- 1/2 cup (71.5 g) almonds ground
- 1/2 teaspoon (0.5 teaspoon) vinegar
- 1 teaspoon flaxmeal
- 3 Tablespoons raw granulated sugar 1 Tablespoon more if you like your muffin tops sweeter
- 1/8 teaspoon (0.13 teaspoon) salt
- 1/8 tsp (0.13 tsp) cinnamon
- 1/8 tsp (0.13 tsp) cardamom or other spices of choice
- 1 Tablespoon virgin coconut oil
- 1 Tablespoon organic canola oil
- 1/4 cup (30 g) all purpose flour or finely ground oat flour
- 3/4 cup (90 g) whole wheat pastry flour
- 3/4 teaspoon (0.75 teaspoon) baking powder
- 1/3 cup (40.4 g) dried cranberries
Instructions
- Puree the carrots with a 1/4 cup water.
- In a pan, add the coconut oil, carrots and almond flour and cook on low for 5-7 minutes until the puree or the mass starts to pull away from the sides.
- Let cool for a minute and add flaxmeal, vinegar, spices. salt, sugar and canola oil and mix well. Let the mix cool to atleast lukewarm.
- Whisk the flours and baking powder together in a bowl.
- Add the flours and cranberries and mix till just about combined. Add more flour to get a dryish muffin batter/sticky dough but not stiff.
- Oil hands and make somewhat ball shapes and pat slightly on parchment.
- Bake for 14-16 minutes at preheated 350 degrees F , until the center is not runny.
- Cool on rack for 2 minutes. Finish them up within 2 days if on counter top.
Notes
Use Pumpkin, thick apple or pear puree or other fruit puree for variations. Nutritional values are based on one cookie of 12
Nutrition
Nutrition Facts
Carrot Almond Cranberry Muffin Top Cookies
Amount Per Serving
Calories 111 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 31mg1%
Potassium 112mg3%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 5g6%
Protein 2g4%
Vitamin A 1335IU27%
Vitamin C 0.5mg1%
Calcium 30mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Sudha says
February 22, 2012 at 7:46 amoh myRicha..i m HUNGRY!!
Richa says
February 23, 2012 at 5:51 amThanks Sudha
easyfoodsmith says
February 22, 2012 at 1:08 pmAfter seeing the clicks of these cookies and the way you have described them, I could virtually feel their taste in my mouth! Lovely post Richa.
Richa says
February 23, 2012 at 5:52 amThanks!
Shannon says
February 22, 2012 at 2:04 pmI have made at least ten three layer , gluten free carrot cakes at work this week. But this recipe somehow still sounds so tempting, despite my orange hands!
Richa says
February 23, 2012 at 5:53 amwoah Shannon.. thats a lot of carrot cakes:)
Caitlin says
February 22, 2012 at 3:09 pmthese cookies look so soft and fluffy! and i love the orange color 😉
Richa says
February 23, 2012 at 5:53 amthanks Caitlin.. i love it too.. who likes the drab wheaty brown:)
Jesse @ Happy Go Lucky Vegan says
February 22, 2012 at 3:17 pmI love muffin tops – and how cool that there are carrots and almonds in there?
momto8 says
February 22, 2012 at 10:48 pmas good as it gets!
Richa says
February 23, 2012 at 5:54 amThanks Momto8!
Sunday Morning Banana Pancakes says
February 23, 2012 at 5:37 pmRicha these look so good; they remind me of the pumpkin cookies that my sister and I made a few years ago; cookie like on the oustside but super soft on the inside- I am going to have to give these a try!
Richa says
February 23, 2012 at 9:02 pmThanks Heather. yep these are super soft from the inside!
Anonymous says
February 23, 2012 at 9:49 pmyummy! one thing – how many muffin tops does this recipe yield?
Richa says
February 23, 2012 at 10:28 pmThanks! about 12, depending on the size.
dassana @ veg recipes of india says
February 24, 2012 at 8:25 amthese muffins are looking so good plus healthy too.
Tadka Pasta says
February 24, 2012 at 11:40 pmLove how you slip in fruit and veges into almost everything you bake , Richa. These muffin tops look so inviting..golden and fluffy!
Richa says
February 26, 2012 at 6:58 amThanks TP! yup me and veggies. i think i dont get enough in meals.. so i keep adding them here and there.
Hannah says
February 25, 2012 at 3:32 amI love how you add spices to everything! I’m a spice addict too 🙂
Richa says
February 26, 2012 at 6:59 ami love spices in my baked goods. whats the fun eating just flours and dried fruit togehter:)
Alea Milham says
February 28, 2012 at 8:21 amYour cookies look tasty! Such a wonderful combination of flavors!
Anonymous says
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Steph says
September 16, 2012 at 10:44 pmI tried this today and really loved the results. They turned out more like cookies size wise and I had to bake them longer for the centers to set, so the outside was crisp with a soft interior. My batch only yielded 9 mounds (about 2T each)…not sure if this had to do with measuring out the carrots. I did 3/4 cup after grating.
Anyway, thanks for the recipe…so glad I tried it as the flavors are really unique! 🙂
Richa says
September 17, 2012 at 5:55 pmThank you for trying it out Steph! I am glad you like these!:)
It really depends on the moisture content of the puree, and the cookie size. i usually keep the dough as dry as possible since the carrots leak out so much moisture, and also made small cookies. the cookies are not more than 2 inches big. Thanks for dropping by and letting me know:) i will take the dough and before baking cookie pictures next time and add them!