SCD Carrot Muffins
½ cup honey
¼ cup (½ stick) unsalted butter, melted
½ tsp. baking soda
½ tsp. salt
½ tsp. SCD “legal” vanilla extract (no added sugars)
1 tsp. ground cinnamon
2½ cups blanched almond flour
½ cup grated carrot (Squeeze out as much moisture as possible between paper towels.)
½ cup white raisins
½ cup chopped walnuts
Preheat the oven to 325° F. Line a muffin pan with paper liners.
In a large bowl, whisk together the beaten eggs, honey,
melted butter, baking soda, salt, vanilla, and cinnamon. Stir in the almond
flour until well-combined. Fold in the carrots, raisins,
Divide the batter between the muffin cups, using wet fingers to lightly press
down any large bumps on the top of the batter.
Bake the muffins for 20-25 minutes, until nicely browned, springy to the touch, and a toothpick inserted in the center of a muffin comes out clean. Cool the muffins 10 minutes in the pan, then transfer them to a wire rack to finish cooling.
Muffins will keep in an airtight container at room
temperature for up to a week. They also
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