carrots and apricots make for an irresistible and sweet duo in this grain free muffin.
I always love a good carrot or banana muffin, but I always want something extra in there– I can’t have chocolate chips on the SCD diet which would be my typical muffin add-in, so I’ve had to get creative with the add-ins I use. Thus; carrot and apricot was born. It’s a (surprisingly?) good combination, a subtle sweetness offered from both the carrots and apricots.
I made these muffins using coconut flour, a hefty helping of shredded carrots as well as quartered apricot chunks. These are delicious warmed up in the oven with a little bit of ghee butter, I love having one in the morning alongside my coffee, or for a snack in the afternoon with a cup of CBD tea (as pictured below). It works just as well for breakfast as it does for dessert, and the sweetness of the apricots means you don’t need any extra topping on this muffin, I swear!
A few related recipes if you’re looking for some delicious grain free muffin or cake recipes:
- PECAN PIE MUFFINS (coconut flour)
- CARAMEL MACADAMIA COOKIE CAKE SKILLET (almond flour + coconut flour)
- LEMON POPPYSEED MUFFINS (coconut flour)
- APPLE CHAI MUFFINS (coconut flour)
- CARROT CAKE WITH TOASTED COCONUT TOPPING (coconut flour)
carrot apricot muffins: ingredients
- 1 + 1/2 cup of shredded carrots
- 1/2 cup + 2 tbsp of coconut flour
- 1/2 cup of coconut oil, melted (sub melted butter)
- 6 eggs
- 1 tsp of baking soda
- 1 tsp of cinnamon
- 1/4 tsp of nutmeg
- 1/3 cup of honey
- 3/4 cup of apricots, quartered
carrot apricot muffins: how to
- mix the dry ingredients in a large bowl, add in your wet ingredients and mix well.
- fold in your chopped up apricots last, and combine.
- scoop out your batter into a parchment paper cup-lined muffin tray. bake at 350 for 30 mins or so. allow to cool before removing from tray. these store well in the fridge or the freezer.
carrot apricot muffins (grain free, scd diet)
Ingredients
- 1 + 1/2 cup shredded carrots
- 1/2 cup + 2 tbsp coconut flour
- 1/2 cup coconut oil, melted sub melted butter
- 6 eggs
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/3 cup honey
- 3/4 cup dried apricots, quartered
Instructions
- mix the dry ingredients in a large bowl, add in your wet ingredients and mix well.
- fold in your chopped up apricots last, and combine well.
- scoop out your batter into a parchment paper cup-lined muffin tray.
- bake at 350 for 30 mins or so. allow to cool before removing from tray. these store well in the fridge or the freezer.