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Paleo Pumpkin and Carrot Muffins

Michelle Tam
  • 60 minutes
  • Serves 12

INGREDIENTS

4

Carrots, medium

3/4 cup

Pumpkin puree, canned

3

Eggs, large

2 tbsp

Almond butter

1/2 cup

Honey, local

1 1/2 cups

Almond flour

1 tsp

Baking soda

1/2 tsp

Cinnamon, ground

1/2 tsp

Cream of tartar

1 1/2 tsp

Five spice powder

1/8 tsp

Sea salt, fine

1 tsp

Coconut oil

1 tbsp

Almonds

1 tbsp

Pumpkin seeds, toasted