Pumpkin Spice Carrot Muffins
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Cook time: 
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Serves: 12 muffins
 
Ingredients
  • 4 eggs
  • ¼ cup almond butter
  • ½ cup maple syrup
  • ½ cup pumpkin puree
  • ½ cup coconut milk
  • 1 tsp vanilla
  • 1 tsp apple cider vinegar
  • ¼ cup tapioca
  • ½ cup coconut flour
  • 1 tbsp pumpkin spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 4 carrots, shredded
Instructions
  1. Preheat the oven to 350 degrees. Place parchment paper liners in muffin tin.
  2. Add all wet ingredients to a large mixing bowl: eggs, almond butter, maple syrup, pumpkin puree, coconut milk, vanilla and apple cider vinegar. Mix well using a hand beater.
  3. In a small bowl, sift together the dry ingredients: tapioca, coconut flour, pumpkin spice, baking powder, baking soda and salt.
  4. Pour the dry ingredients into the large bowl with the wet ingredients. Mix until just combined. Using a spoon, fold in the shredded carrot.
  5. Fill each muffin cavity three quarters full. Place in the oven for 24-26 minutes.
Notes
After developing this recipe, I realized how delicious it would be to top each muffin with chopped walnuts. I also think raisins would be a lovely addition to the batter as well!

I HIGHLY recommend buying the parchment paper muffin liners. These muffins (and really all muffins with alternative flours!) will stick to regular muffin liners. There is nothing more sad than half your muffin stuck to the liner, inedible!
Recipe by Savor and Glow at https://savorandglow.com/pumpkin-spice-carrot-muffins/