Ingredients
 
  • 2 cups almond flour
  • ¼ cup arrowroot flour
  • ½ cup dried apricots, pre-soaked and chopped
  • ¼ cup ground flax seeds
  • 1 ½ cups shredded carrots
  • 1 tbsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp ginger
  • 3 eggs
  • 5 tbsp maple syrup
  • 2 tbsp almond butter
  • ¼ cup coconut oil (melted)
  • ¼ cup almond milk
Instructions
 
  1. Preheat the oven to 350°F and line a 24-cup mini muffin pan with paper liners.
  2. In a large bowl, mix the dry ingredients (almond flour, arrowroot flour, apricots, flax seeds, shredded carrots, and spices.)
  3. Add the remaining wet ingredients and stir until combined.
  4. Evenly fill the muffin cups with the batter. Bake for 20 minutes, then cool before serving.