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!
Prep Time – 20 minutes
Cook Time – 30 minutes
Servings – 12
Ingredients
4 carrots, peeled (make 1 ½ cups)
3/4 cups of pumpkin puree
1 3/4 cups almond flour (or regular 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)
Instructions
- Preheat the oven to 350F degrees and line 12 muffin tins.
– - 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.
– - In a medium bowl combine almond flour, chinese five spice, cinnamon, nutmeg, cream of tartar, baking soda and sea salt and stir until blended.
– - In a separate bowl, mix together pumpkin puree, eggs, honey, peanut butter and coconut oil until you have a smooth mixture.
– - Add the dry ingredients to the wet and whisk together. Fold in the carrots with a spatula.
– - 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.
- 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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