Pumpkin Carrot Muffins

By mdancause

Ingredients

• 6 eggs, beaten
• 1/4 cup pumpkin puree (can be canned or fresh, if fresh, cook, cook and strain excess water from your pumpkin before using it in this recipe)
• 1/2 cup butter, clarified butter/ghee, or coconut oil, melted
• 1 teaspoon pure vanilla extract
• 1 mashed banana (use green-tipped/under ripe for the 21DSD)
• 1/2 cup coconut flour
• pinch of sea salt
• 1/4 teaspoon baking soda
• 1 Tablespoon pumpkin pie spice
• 3 cups shredded carrots (approximately 4 large carrots)

Details

Servings 1
Adapted from balancedbites.com

Preparation

Step 1

Preheat oven to 350F.

Whisk the eggs, pumpkin, butter or coconut oil, pure 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 the carrots

In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup

Bake for 35-40 minutes.