Spiced Carrot Muffins

• 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 coconut oil, melted
• 1 teaspoon pure vanilla extract
• 1 banana, mashed
• 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)

1. 1. Preheat oven to 350F.
2. 2. Whisk the eggs, pumpkin, butter or coconut oil, pure vanilla extract, and banana together in a large mixing
3. bowl. Sift in the coconut flour, sea salt, baking soda, and pumpkin pie spice and stir until well combined. Gently
4. fold in the carrots.
5. 3. In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup.
6. 4. Bake for 35-40 minutes.

eggs, ubc, before using, coconut oil, vanilla, banana, coconut flour, salt, ubc, pumpkin pie spice, carrots

Taken from www.epicurious.com/recipes/member/views/spiced-carrot-muffins-53050141 (may not work)