Let the Sunshine In!
These soul-nourishing muffins are a celebration of radiance from the inside out: infused with the warming essence of our Golden Sun Milk and the ancient adaptogenic benefits of Cordyceps. Each bite carries the golden hum of turmeric, cinnamon, and warming adaptogens, balanced by earthy sweet carrot, luscious maple, and the grounding textures of buckwheat and almond.
Topped with a cloud of tangy labneh frosting, this botanical treat is a sweet invitation into deeper vitality and inner glow. Perfect for slow mornings, spring picnics, or a nourishing midday pause.
RECIPE
- Prep time: 15 minutes (plus extra time if making labneh)
- Cook Time: 35 minutes
- Cooling Time: 20 minutes
- Method: baking
- Yield: 12 muffins
- Category: dessert
- Recipe by: Panaceas Pantry
Cake Ingredients:
- 2/3 cup (110g) coconut sugar, packed
- 2 Tbsp maple syrup
- 2 cups (240g) finely grated carrot, packed
- 1 cup (250g) milk of choice
- 1 Tbsp apple cider vinegar or lemon juice
- 1⁄2 cup (55g) olive oil
- 1 cup (120g) almond flour
- 1 cup (150g) fine buckwheat flour (see notes for regular flour)
- 2 tsp ground cinnamon
- 2 tsp Golden Sun Milk
- 1⁄2 tsp fine salt
- 1 1⁄2 tsp baking powder
- 1⁄2 tsp baking soda
- 1/2 cup chopped walnuts
Frosting Ingredients:
- 2 cups (500g) Greek style yogurt (vegan or cows)
- 3-4 Tbsp maple syrup
- Juice from 1 lemon
- 2 tsp vanilla
- 2 tsp Cordyceps
Directions:
1. Prepare the Labneh: The night before make your labneh. Place yogurt into the middle of a clean linen tea towel. Bunch up the corners of the tea towel and gentle twist, creating a bulge of yoghurt in the middle of the tea towel. Set this into a sieve, and sit the sieve on the rim of a bowl (this is so the liquid can drain out into the bowl). Leave overnight, or 6+ hours.
2. Preheat oven to 180C. Fill a 12 hole muffin tray with patty pans.
3. Make the Cake: In a large bowl add all of the wet ingredients (everything listed to olive oil). Whisk together until creamy. Sift in the dry ingredients (everything except walnuts) and gently fold together- don't over mix the batter. Add walnuts and fold through.
4. Scoop batter into patty pans- it will be thick- filling all the way to the top.
5. Bake for approximately 35 minutes. Do not open the oven before 30 minutes or they might sink in the middle. Muffins should be springy in the centre, with no wet batter when tested with a skewer. Cool for 5 minutes in the tray, then carefully transfer to a wire rack to cool completely.
6. Make the Frosting: Transfer to the labneh from the tea towel; it should be very thick like a cream cheese. Add 3 Tbsp maple syrup and remaining ingredients, and mix together until all uniform. Taste, and add extra maple if desired. Once muffins are completely cooled dollop with the frosting, top with dried flower petals and a few extra drops of maple syrup. Enjoy!
Notes:
- If you are not gluten free you can make these with plain flour! Swap out the almond flour and buckwheat for for 1 3⁄4 cup (270g) plain flour. Reduce baking time to 25-30 minutes.
- If you are not vegan you can swap olive oil for 1 egg (at room temperature). The egg will allow the muffins to cook quicker, check them at the 25 minute mark.
- This recipe works as a loaf, and will take approx 65 minutes to cook (less if using the non gluten-free version).
