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| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
muffins
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Ingredients
- 1 cup almond flour
- 1/2 cup pumpkin protein powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup carrots , grated
- 3 tablespoons coconut oil , melted
- 3 tablespoons honey , melted
- 1 1/2 flax "eggs" , (1 1/2 tablespoons of ground flax meal + 4 1/2 tablespoons water)
- 1 1/2 teaspoons pure vanilla extract
Ingredients
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Instructions
- Preheat oven to 350 degrees.
- In a small bowl, combine flax seed and water. Set aside to gel.
- In the large mixing bowl, add dry ingredients: almond flour, protein powder, baking powder, cinnamon, sea salt, nutmeg, and cloves.
- Add carrot, melted coconut oil, honey, and vanilla extract to the flax egg mixture. Stir to combine.
- Fold wet ingredients into dry ingredients until well combined.
- Line muffin tin with baking cups. Transfer equal amounts of batter into each of 9 baking cups.
- Bake for 35-40 minutes or until edges brown slightly and a fork can be inserted and come out clean.
- Serve warm.
Recipe Notes
Adapted from Bridgetown Nutrition