Monday, December 24, 2012
Carrot Coconut Apricot Muffins, Grain/Gluten Free, Dairy Free, Sugar Free
The winter solstice has officially passed! Hallelujah! Even though its mostly symbolic, I still love knowing that everyday the sun will shine just a minute or two longer than the previous day. Did you celebrate the solstice? One of these days I'd love to do 108 Sun Salutations to mark the occasion.
However, this year to mark the solstice, I instead chose to make these incredibly sunny little bites of summery muffins. Only a handful of ingredients, super healthy, and comes together in a flash.
Carrot Coconut Apricot Muffins (Sugar Free, Dairy Free, Grain, and Gluten Free)
7 ounces of creamed coconut, or coconut butter (it's the same thing. Let's Do Organic sells 7 ounce boxes of creamed coconut, or use just shy of a half 16 oz jar of coconut butter, or make your own.)
2 4 oz containers of organic carrot baby food
45-50 drops of Sweet Leaf English Toffee Stevia (or your fave vanilla stevia)
1/4 tsp baking soda
2/3 cup chopped dried apricot
This couldn't be easier. Mix everything together in a bowl. (You will most likely need to melt your coconut butter in the microwave first. Make sure you've cooled it a bit before you add in your eggs.)
You don't need any oil because the coconut butter already has a good deal of oil. This will be a super wet batter, spoon into paper lined muffin tin and bake at 350 until the tops are starting to turn golden brown.
This is an easy, incredibly healthy and delicious muffin. This recipe makes 8 muffins. Double or triple the recipe, or make a cake instead! You can't go wrong.