As seen on Salut Bonjour prepared by Katrine Paradis. These scrumptious muffins make a great snack, or breakfast on the go – and they freeze well!
Coconut Topping – In a small bowl, mix the coconut flakes with the egg white. Set aside.
Place the rack in the centre of an oven and preheat to 375°F. Grease the cavities of a muffin tin, or line with muffin paper.
In a large bowl, combine the flour, almond powder, rolled oats, baking powder, cinnamon, ginger and salt. Set aside.
In another bowl, whisk together the coconut milk, honey, eggs, oil, compote and vanilla.
Pour the liquid ingredients over the dry ingredients all at once. Stir lightly with a fork. Add the carrots and dates. Mix gently.
Using an ice cream scoop, scoop the mixture into the muffin tins equally.
Spread a bit of coconut over the top of each muffin.
Bake for 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
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