Category: Muffins

GAPS Carrot Muffins/Cake


6 Eggs

1/2 C Raw Honey

1/2 C Butter

1/2 tsp ACV (Apple Cider Vinegar)

1/2 C Coconut flour

1 TB ground Chia Seeds

1/2 tsp Baking Soda

1/4 tsp Salt

1/2 TB Cinnamon

1/2 C Crushed Pecans or Walnuts

1 C Shredded Carrots


Preheat oven to 350º. Batter up the eggs in a medium sized bowl. Add honey, ACV, and melted butter. In separate bowl, stir together dry ingredients. Combine wet and dry ingredients, stirring well to break up any lumps. Stir in nuts and carrots. Grease 1 large muffin tin (Or line with muffin papers), or 1 9″ round cake pan. Take a large cookie scoop and divide batter into each muffin paper, or pour directly into cake pan. Bake for 20 minutes or until done When they are done, take out of oven. Eat and enjoy! Makes 12.

Vicki’s Wheat Germ Muffins

1/3 cup melted butter
1/3 cup honey
2 eggs
1/2 cup dry milk powder
1 cup wheat germ
3/4 t. baking powder
1/4 t. salt
1/2 t. almond extract
1 t. vanilla
1/2 cup slivered almonds or sunflower seeds
1/2 cup raisins
1/2 cup unsweetened coconut (optional)
We like these with a little crushed pineapple in them, too.

Put all ingredients into a bowl and mix with a fork until well blended.
Pour into paper-lined muffin tins and bake at 350 degrees for 25 minutes.
Makes 10-12 muffins.

Sweet Corn Muffins

4 1/2 cups Flour

2 cups Sugar

1 1/2 cup Cornmeal

3 TBSP Baking Powder

1 1/2 TSP Salt

3 3/4 cups Milk

6 Eggs, lightly beaten

1 cup Veggie Oil

9 TBSP Butter or Margarine melted

Preheat oven to 350º F. (375º F.) Grease or paper-line 3-4 muffin pans.

Combine flour, sugar, cornmeal, baking powder, and salt in a large bowl. Add milk, eggs, oil, and butter. Stir until just blended.

Pour into prepared muffin cups 2/3 full.

Bake for 18-20 minutes or until wooden pick comes out clean.