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.

Leave a Reply

Your email address will not be published. Required fields are marked *