Biodynamic and Organic Carrot Muffins Recipe

Biodynamic and Organic Carrot Muffins Recipe

Looking for a lovely fall time dessert?

Our friends over at White Leaf Provisions made an incredible recipe using our Revitalizing Recovery Honey along with their Biodynamic Applesauce with Ceylon Cinnamon—Biodynamic Carrot Muffins With Yogurt Frosting and Honey.

These muffins are the definition of autumnal—with their cinnamon, the nutmeg, the ginger—they're a warming treat and healthy to boot, with close no sugar (excluding the powdered sugar in the optional glaze).

Without further ado... your recipe:

Biodynamic Carrot Muffins With Yogurt Frosting and Honey


Dry Ingredients:
5 1/2 c. Organic All Purpose Flour
1 tsp. Baking Soda
1/4 tsp. Fresh Ground Nutmeg
1/4 tsp. Ground Ginger
1/2 tsp. Salt
Wet Ingredients:
2 tbsp. Organic Grass fed Butter (melted)
1/2 c. Sanandi Revitalizing Honey
1 Pasture raised Organic Egg (beaten)
1 tsp. Vanilla Extract
1 c. White Leaf Provisions Applesauce with Ceylon Cinnamon
3/4 c. Shredded Organic Carrot
Yogurt Glaze:
1/4 c. Seven Stars Farm Organic Yogurt
3/4 c. Organic Powdered Sugar


Preheat oven to 350 degrees and line a 12 count muffin tin with paper liners
In a large bowl sieve all dry ingredients together.
In a separate bowl whisk all wet ingredients together.
Make a well in the center of the dry ingredients and slowly stir in wet mix. Do not over mix the batter as it will be dense.
Pour the batter into the muffin tin, and bake for 12 mins. Check to see if the muffins are done by pushing a clean knife into the center. If the knife comes out clean they are ready. (It's best to take them out just before this stage as they will continue to bake for a little longer as they are resting).
While muffins cool on a wire rack, make frosting by mixing yogurt with powdered sugar and add a food coloring of your choice. Drizzle glazed over the top of your muffins and enjoy.

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