• Rachel Hicks

Healthy Pumpkin/Carrot Muffins

I'm not ashamed to say that I LOVE pumpkin. Pumpkin bread, pumpkin cookies, pumpkin coffee, and of course pumpkin muffins. Now I don't necessarily get into all the wild things that are made pumpkin now...Like deodorant!

I grew up in Maine, the season would start to cool off, apple season would begin, and you would snuggle under a blanket with a warm cup of coffee. Honestly, there is nothing better than smelling pumpkin spice baking in your oven. These muffins are free of gluten, dairy, and any refined sugars, but they still are blissful with a cup of coffee, morning, noon, or night!


INGREDIENTS:

  • 1 1/2 cup blanched almond flour

  • 1/2 cup coconut flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/4 tsp clove

  • 1/2 tsp salt

  • 15 oz can pumpkin

  • 2 eggs

  • 1/4 cup coconut oil, melted

  • 1 large carrot grated (optional)

  • 1/4 c honey ( sub 1 mashed banana to remove all sweetener)


INSTRUCTIONS:

  1. Preheat oven to 350 degrees

  2. Combine dry ingredients into your kitchen aid mixer or medium bowl

  3. Add grated carrots, eggs, coconut oil, and honey. Mix.

  4. Separate into prepared muffin tins (option to use muffin tin liners as well or grease the pan)

  5. Bake for 30-35 minutes, or until the tops are firm and lightly browned.



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