Carrot Muffins - scdrecipe.com

CARROT MUFFINS

My sister Dorry came to our Christmas Eve celebration with a tray of cookies and cupcakes. Isaiah was delighted that every- thing on the tray was SCD-DF. Dorry continued to bake for our celebrations and later opened Duke’s Bakery which specializes in SCD-DF meals and baked goods. - Pam

Ingredients

4 carrots, peeled and ends trimmed
6 eggs
½ cup (170 g) honey
1 tablespoon (15 ml) vanilla extract
½ cup (120 ml) sunflower oil
½ teaspoon sea salt
G teaspoon baking soda
½ cup (55 g) coconut flour, sifted (do not skip sifting)

Instructions

1. Preheat the oven to 325°F (165°C or gas mark 3)
2. In a processor, gently drop in the carrots and pulse until they are blended
3. Next, add the eggs in with the honey, vanilla extract, and sunflower oil
4. Pulse and mix these together
5. Finally, add in the dry ingredients: the coconut flour, sea salt, and baking soda
6. Mix together until the batter is fully combined
7. Line muffin pans with liners, and drop in the batter
8. Bake for 25-30 minutes, or until a knife comes out clean