[one_full last=”yes” spacing=”yes” center_content=”no” hide_on_mobile=”no” background_color=”” background_image=”” background_repeat=”no-repeat” background_position=”left top” hover_type=”none” link=”” border_position=”all” border_size=”0px” border_color=”” border_style=”” padding=”” margin_top=”” margin_bottom=”” animation_type=”” animation_direction=”” animation_speed=”0.1″ animation_offset=”” class=”” id=””][fusion_text]Our Oakville Naturopathic Doctors love this little high protein breakfast muffin. You would never guess you get vegetables, healthy fat and high protein in this grain-free paleo muffin. You don’t have to sacrifice flavour going gluten free and dairy free breakfast muffin.[/fusion_text][/one_full]
[fusion_text]10 dried unsulfated apricots

2 cups shredded carrots

1 cup almond flour

2 tbsp coconut flour

¼ cup pumpkin seeds

1 tsp ground cinnamon

2 eggs

1 tbsp honey

1 tbsp coconut oil

coconut oil to lightly grease muffin tins[/fusion_text]

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[fusion_text]Preheat your oven to 350°F. Place the apricots in a small bowl and cover with hot water to soak for at least 10 minutes. Lightly grease 12 large muffin tins. Combine carrots, almond flour, coconut flour, pumpkin seeds, and cinnamon to a large mixing bowl. In a food processor, blend drained apricot, eggs, honey, coconut oil on high for at least 30 seconds. Combine both mixtures and then divide evenly into muffin tin. Bake 30 minutes. Cool and enjoy.[/fusion_text]