Makes 12 muffins
Ingredients:
- 3 large eggs at room temperature
- 4 medium carrots, grated and squeezed of juice (final volume: 1½ cups shredded carrots)
- 1½ cups almond flour, spooned and leveled
- 1½ teaspoons five spice powder (or pumpkin pie spice blend)
- 1 teaspoons baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt
- ¾ cup pumpkin purée (canned or fresh-cooked from pie pumpkins)
- ½ cup 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
Steps:
-Heat oven to 350°F with the rack in the middle position
-Sprinkle sliced almonds and toasted pumpkin seeds on top before placing the muffins in the oven.
-Bake for about 30 minutes, or until a toothpick, when inserted all the way comes back out without wet bits clinging to it. The tops should be firm.
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