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Paleo Pumpkin and Carrot Muffins
Ingredients
  • 3 large eggs at room temperature
  • 4 medium carrots, grated and squeezed of juice (final volume: 1½ cups shredded carrots)
  • 1½ cups almond flour, spooned and leveled
  • 1½ teaspoons five spice powder (if you must, you can substitute pumpkin spice blend)
  • 1 teaspoons baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon fine sea salt
  • ¾ cup canned pumpkin purée
  • ½ cup local honey
  • 2 tablespoons almond butter
  • 1 teaspoon melted coconut oil, and a bit extra for greasing the muffin tin if not using paper liners
  • 1 tablespoon sliced almonds
  • 1 tablespoon toasted pumpkin seeds
Steps
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