Pumpkin Carrot Muffins

 

 

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Pumpkin Carrot Muffins
Prep Time 10 minutes
Cook Time 40 minutes
Servings
muffins
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
muffins
Ingredients
Instructions
  1. Grease muffin tins generously with coconut oil or use muffin liners/silicone muffin tin. Preheat oven to 350°
  2. Grate dem carrots and squeeze the juice out with cheesecloth, paper towel or a nut milk bag. Enjoy juice and set grated carrots aside.
  3. Sift together flour, baking soda, salt, pumpkin spice + cinnamon. Set aside.
  4. In a separate bowl, beat melted coconut oil with eggs, almond butter, coconut cream + agave. Add pumpkin puree and mix.
  5. Combine wet with dry, fold in the grated carrots until it's just mixed. Spoon into prepared muffin tin and bake for 30-35.
  6. Let rest 5-10 minutes in pan, pop the muffins out to cool completely before storing in airtight container.
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Nutrition Facts
Serving Size 1 muffin
Servings Per Container 12

Amount Per Serving
Calories 113 Calories from Fat 55.8
% Daily Value*
Total Fat 6.2g 10%
Saturated Fat 1.5g 8%
Trans Fat g
Cholesterol 41mg 14%
Sodium 182mg 8%
Total Carbohydrate 11.6g 4%
Dietary Fiber 1.8g 7%
Sugars 8.3g
Protein 4.1g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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