Pumpkin Carrot Muffins

PUMPKIN CARROT MUFFINS

When I went Paleo nearly 7 years ago, I missed the occasional "sweet" snack or dessert.

 I came across this recipe originally from Detoxinista.com. called Pumpkin Bars and made them often for a quick snack or treat. Through the years, looking to add just a bit more veggies into my snacks and meals, I adapted this recipe into somewhat of a carrot cake. I found that replacing the sweetener and adding some of the other items make it a little heartier for me for breakfast or an anytime snack.

They are completely flourless which makes them gluten free, refined sugar free and dairy free and paleo friendly.
I have made these for friends, family and taken them to dinners and they are always a hit, even if they are not so called healthy eaters.
They have all the flavor of fall but are perfect all year round. We hope you love them as much as we do.

• 1 cup pure pumpkin (not pumpkin pie mix)
• 1 cup almond butter
• 2/3 cup coconut sugar
• 4 room temp eggs
• 4 teaspoons pumpkin pie spice (store bought or homemade)
• 2 teaspoons vanilla extract
• 1/2 himalayan salt
• 1 teaspoon baking powder
• 2 medium freshly graded carrots
• handful of raisins
• handful of walnuts

Preheat oven to 350 degrees.
Add first 8 ingredients into a bowl and beat until combined. Stir in graded carrots. Line a muffin tin with paper liners, fill each one 3/4 of the way full. Add 4-5 raisins to each uncooked muffin. Sprinkle tops with walnuts.
Bake 20-25 mins until center is firm. Allow muffins to sit in oven with door ajar for 10 mins before removing onto a cooling rack. Store in airtight container in refridge for up to 7 days.
Makes approx 12 muffins

You are welcome to dress these with frosting of choice or top with maple or grass fed butter.
ENJOY!