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
- Preheat the oven to 350°F and line a 24-cup mini muffin pan with paper liners.
- In a large bowl, mix the dry ingredients (almond flour, arrowroot flour, apricots, flax seeds, shredded carrots, and spices.)
- Add the remaining wet ingredients and stir until combined.
- Evenly fill the muffin cups with the batter. Bake for 20 minutes, then cool before serving.