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Paleo Pumpkin and Carrot Muffins
Ingredients
  • 3 large eggs at room temperature
  • 4 medium carrots peeled
  • 1½ cups 144 grams  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 183 grams canned pumpkin purée
  • ½ cup 170 grams 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
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