Select Page

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

  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!