Pumpkin Carrot Muffins
Servings Prep Time
12muffins 10minutes
Cook Time
40minutes
Servings Prep Time
12muffins 10minutes
Cook Time
40minutes
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.