FOOD FRIDAY: Pumpkin Carrot Spice Muffins
6 eggs, beaten
1⁄4 cup pumpkin puree
1⁄2 cup ghee or coconut oil, melted
1 tsp. pure vanilla extract
1 mashed banana
1⁄2 cup coconut flour
Pinch of sea salt
1⁄4 tsp. baking soda
1 TBSP pumpkin pie spice
3 cups shredded carrots
Optional: 1⁄4 cup raisins or dried cranberries
Preheat oven to 350 degrees.
Whisk eggs, pumpkin, ghee or coconut oil, vanilla extract, and banana together in a large mixing bowl. Sift in the coconut flour, sea salt, baking soda, and pumpkin pie spice and stir until well combined. Gently fold in carrots and optional raisins or cranberries.
In a muffin tin, scoop 1⁄4 cup of the batter into each lined muffin cup (natural parchment muffin papers work best for lining, standard papers may easily stick!). The brand I use is If You Care.
Original Recipe from Balanced Bites #AlwaysImproving #PrimeFam #foodfriday