Pumpkin Carrot Muffins
Grease muffin tins generously with coconut oil or use muffin liners/silicone muffin tin. Preheat oven to 350°
Grate dem carrots and squeeze the juice out with cheesecloth, paper towel or a nut milk bag. Enjoy juice and set grated carrots aside.
Sift together flour, baking soda, salt, pumpkin spice + cinnamon. Set aside.
In a separate bowl, beat melted coconut oil with eggs, almond butter, coconut cream + agave. Add pumpkin puree and mix.
Combine wet with dry, fold in the grated carrots until it's just mixed. Spoon into prepared muffin tin and bake for 30-35.
Let rest 5-10 minutes in pan, pop the muffins out to cool completely before storing in airtight container.
Serving Size 1 muffin
Servings Per Container 12
Amount Per Serving
Calories from Fat 55.8
% Daily Value*
Total Fat 6.2g
Saturated Fat 1.5g
Trans Fat g
Total Carbohydrate 11.6g
Dietary Fiber 1.8g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.