Fine! I’m finally going to jump on the fall bandwagon with you all. I was super resistant to it until after our dreadfully hot visit to Arizona a couple of weeks ago. I’ve NEVER been so thankful for a cool breeze! Weather here in Portland is super chilly and brisk in the morning (think upper 40s!) and gets into the 60s and 70s as the day progresses. So I broke out the muffin tin and the pumpkin spice, and developed this scrumptious muffin recipe!
These muffins are of course gluten free and dairy free. They are a lovely treat for all you pumpkin spice fans, and have a nutritious leg up with the addition of the shredded carrot. Carrots are a root vegetable, and are energetically most relevant in the winter. Roots are similar to our intestines, and they are only as healthy as the nourishment they receive. Therefore, finding a farmer you trust is important to ensure you’re eating a nutritious carrot! Carrots are rich in vitamin A, and also contain a decent amount of magnesium, folic acid, potassium and vitamin C.
This recipe is straightforward and EASY to throw together. If you own a food processor – use it! Mix the wet ingredients in your food processor and the dry ingredients in a separate small bowl. Just be sure to fold in the shredded carrot by hand!
As an aspiring nutritionist, I can’t recommend eating this for breakfast… maybe as a side or a dessert to your breakfast? But definitely NOT an entire breakfast on it’s own. I personally see this as a snack or dessert.
- 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
- Preheat the oven to 350 degrees. Place parchment paper liners in muffin tin.
- 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.
- In a small bowl, sift together the dry ingredients: tapioca, coconut flour, pumpkin spice, baking powder, baking soda and salt.
- Pour the dry ingredients into the large bowl with the wet ingredients. Mix until just combined. Using a spoon, fold in the shredded carrot.
- Fill each muffin cavity three quarters full. Place in the oven for 24-26 minutes.
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!