[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”padding-15-percent” column_padding_position=”left-right” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][image_with_animation image_url=”7886″ alignment=”center” animation=”Fade In” border_radius=”none” box_shadow=”none” max_width=”100%”][divider line_type=”No Line” custom_height=”35″][vc_column_text]

If you’re like me and are always on the go, it’s important to have things in the kitchen that you can grab that are filling and nutritious. Save that extra 4 dollars you’d spend at your coffee shop on a baked treat and instead whip up a batch of these “Fluffy Nutty Muffins” that you can be sure have wholesome ingredients!

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Prep Time – 20 minutes

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Cook Time – 30 minutes

[/text-with-icon][/vc_column_inner][vc_column_inner column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/3″ column_border_width=”none” column_border_style=”solid”][text-with-icon icon_type=”font_icon” icon=”icon-food” color=”Accent-Color”]

Servings – 12

[/text-with-icon][/vc_column_inner][/vc_row_inner][divider line_type=”No Line” custom_height=”30″][vc_row_inner column_margin=”default” text_align=”left”][vc_column_inner column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/3″ column_border_width=”none” column_border_style=”solid”][nectar_animated_title heading_tag=”h6″ style=”color-strip-reveal” color=”Extra-Color-1″ text=”Ingredients”][vc_column_text]4 carrots, peeled (make 1 ½ cups)
3/4 cups of pumpkin puree
1 3/4 cups almond flour
1 ½ teaspoon chinese five spice
1 tsp baking soda
½ tsp cinnamon
½ tsp cream of tartar
¼ tsp nutmeg
¼ tsp sea salt
3 large eggs (room temperature)
½ cup raw honey or maple syrup
2 tbsp natural peanut butter (smooth)
1 tsp coconut oil (melted)[/vc_column_text][/vc_column_inner][vc_column_inner column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”2/3″ column_border_width=”none” column_border_style=”solid”][nectar_animated_title heading_tag=”h6″ style=”color-strip-reveal” color=”Accent-Color” text=”Instructions”][vc_column_text]

  1. Preheat the oven to 350F degrees and line 12 muffin tins.
  2. Shred carrots by hand or place in a food processor. Place on a cheesecloth and squeeze out any excess liquid. This will prevent the muffins from becoming soggy. Place in a bowl and set aside.
     –
  3. In a medium bowl combine almond flour, chinese five spice, cinnamon, nutmeg, cream of tartar, baking soda and sea salt and stir until blended.
  4. In a separate bowl, mix together pumpkin puree, eggs, honey, peanut butter and coconut oil until you have a smooth mixture.
  5. Add the dry ingredients to the wet and whisk together. Fold in the carrots with a spatula.
  6. Divide the batter evenly between the muffin tins, they should be filled 3/4 full. Add pumpkin seeds, almonds, walnuts or pecans to the muffins and place in the oven for 30 minutes.
  7. Once done, insert a toothpick through the middle of the muffin and check if it comes out clean. If so, they are done! Place on a wire rack to cool and enjoy!

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