Carrot Muffins
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Ingredients
4 carrots, peeled and ends trimmed
6 eggs
½ cup honey
1 TBSP vanilla extract
½ cup sunflower oil
½ cup coconut flour, sifted (do not skip sifting)
½ tsp sea salt
¼ tsp baking soda
4 carrots, peeled and ends trimmed
6 eggs
118 ml (170 g) honey
1 TBSP (15 ml) vanilla extract
120 ml sunflower oil
55 g coconut flour, sifted (do not skip sifting)
½ tsp (2.5 ml) sea salt
¼ tsp (1.25 ml) baking soda
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Instructions
- Preheat the oven to 325°F (165°C or gas mark 3).
- In a processor, gently drop in the carrots and pulse until they are blended.
- Next, add the eggs in with the honey, vanilla extract, and sunflower oil.
- Pulse and mix these together.
- Finally, add in the dry ingredients: the coconut flour, sea salt, and baking soda.
- Mix together until the batter is fully combined. Line muffin pans with liners, and drop in the batter.
- Bake for 25-30 minutes, or until a knife comes out clean.
Nutritional Info
Storage
Notes
My sister Dorry came to our Christmas Eve celebration with a tray of cookies and cupcakes. Isaiah was delighted that everything on the tray was SCD and dairy-free. Dorry continued to bake for our celebrations and later opened Duke's Bakery which specializes dairy-free SCD meals and baked goods. - Pam
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