Having overnight guests for Thanksgiving? I always like to bake a few things for breakfast ahead of time. I get so busy planning and preparing the big meal that I forget that I still need to feed my family and guests that stay over both breakfast and lunch on the day before or after.
They’re a family favorite since we’re all gluten free and they’re tender, sweet and filled with lots of carrot flavor. Simple and fun – get the kids involved!
Carrot Spice Muffins
- 6 eggs, beaten
- ¼ cup pumpkin puree (can be canned or fresh; if fresh, cook and strain excess water from your pumpkin before using it in this recipe)
- ½ cup butter or coconut oil, melted
- 1 tsp. pure vanilla extract
- 1 ripe banana, mashed
- ½ cup coconut or almond flour
- Pinch of sea salt
- ¼ tsp. baking soda
- 1 T. pumpkin pie spice
- 3 cups shredded carrots (approximately 4 large carrots)
Optional: ¼ cup raisins or dried cranberries
Preparation:
- Preheat oven to 350°F.
- 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 and optional raisins or cranberries.
- In a muffin tin, scoop ¼ cup of the batter into each lined muffin cup.
- Bake for 35-40 minutes.
Makes 12 muffins
Additional options:
- Add ½ cup chopped walnuts for crunch.
- If you don’t have carrots, try adding shredded zucchini or sweet potato
This is one of the recipes from my Attain True Health Body and Mind Refresh. Let me know what you think!
