Coconut, Apricot & Carrot Muffins

If you’re looking for a new spin on carrot muffins, you should try these scrumptious dairy free Coconut, Apricot & Carrot Muffins.

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3 eggs
175g Flora Dairy Free Spread blended with Coconut and Almond Oils
175g soft brown sugar
175g self-raising flour
1 tsp vanilla extract
100g carrot, grated
75g apricots, diced
10g soft brown sugar
15g desiccated coconut
15g chopped almonds


  1. Pre heat the oven to 180C / 160C Fan. Line a 12 hole muffin tin with muffin cases.
  2. Measure all the muffin ingredients into a mixing bowl. Whisk using an electric hand whisk until light and fluffy. Spoon into the cases.
  3. Mix the topping ingredients together in a small bowl. Sprinkle on top of the mixture.
  4. Bake for 20 to 25 minutes until well risen and lightly golden brown. Cool on a wire rack.


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