Apricot Carrot Muffins

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Mar. 18, 2014

Apricot Carrot Muffins are my first attempt at baking without granulated sugars. I used the fresh apricot jam from a previous video to help sweeten these muffins. If you're taste buds aren't accustomed to sugar free foods, you're gonna find this recipe to be bland. For those who are already there, please give this recipe a try. Let me know what you think (with positive criticism), to help me make it better.


Non dairy milk 3/4 Cup (12 tbs)
Pumpkin puree 1/2 Cup (8 tbs)
Ground flax seed 1 Tablespoon
Water 3 Tablespoon
Apricot puree/Fresh apricot jam 2/3 Cup (10.67 tbs)
Carrot 2 Small , shredded
Whole wheat pastry flour 2 Cup (32 tbs)
Aluminium free baking powder 1 Tablespoon
Sea salt 1/2 Teaspoon
Cinnamon 2 Teaspoon
Ground cloves 1 Dash
Maple syrup 2 Tablespoon (as needed)



1. Preheat oven to 400 degree F.


2. In a large mixing bowl, whisk together non dairy milk, pumpkin puree, ground flax seed, water, and Fresh apricot jam/apricot puree.

3. Add carrot, flour, baking powder, salt, cinnamon, ground cloves. Fold to combine.

4. Into silicon muffin pan, scoop the dough, pop in oven and bake for 20 minutes.


5. Coat the muffins with maple syrup and place on wire rack to cool completely.


Serve and enjoy!


You can use cup of your favorite sweetener.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 113Calories from Fat 6

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 328 mg13.67%

Total Carbohydrates 25 g8.3%

Dietary Fiber 3 g12%

Sugars 7 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet