Carrot Pumpkin Spice Muffins
Recipe type: Breakfast
Serves: 4
- 6 eggs, beaten
- ¼ cup canned pumpkin
- ½ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed
- ½ cup coconut flour
- pinch of sea salt
- ¼ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 3 cups grated carrots (approximately 4 large carrots)
- Preheat oven to 350 F. Line a muffin tin with 12 paper liners.
- In a large mixing bowl, combine the eggs, pumpkin, coconut oil, vanilla extract and banana. Stir until the mixture is well combined.
- Add the coconut flour, salt, baking soda, pumpkin pie spice and stir to combine. Add the carrots and stir until mixture is well combined.
- Scoop approximately ¼ cup of the batter into each of the muffin tins.
- Bake until the muffins are golden brown and a toothpick comes out clean when inserted into the middle of a muffin, about 35-40 minutes.
- Serve hot.
Recipe by The Little Chef at http://littlechefblog.com/carrot-pumpkin-spice-muffins/
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