14Ingredients
170Calories
50Minutes

Ingredients

  • 3 large eggs (at room temperature)
  • 4 carrots (medium, grated and squeezed of juice, final volume: 1½ cups shredded carrots)
  • 1 1/2 cups almond flour (spooned and leveled)
  • 1 1/2 teaspoons five spice powder (if you must, you can substitute pumpkin spice blend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt
  • 3/4 cup pumpkin purée (canned)
  • 1/2 cup honey (local)
  • 2 tablespoons almond butter
  • 1 teaspoon coconut oil (melted, and a bit extra for greasing the muffin tin if not using paper liners)
  • 1 tablespoon sliced almonds
  • 1 tablespoon toasted pumpkin seeds
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NutritionView more

170Calories
Sodium8%DV200mg
Fat15%DV10g
Protein10%DV5g
Carbs6%DV19g
Fiber12%DV3g

PER SERVING *

Calories170Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat1.5g8%
Trans Fat
Cholesterol55mg18%
Sodium200mg8%
Potassium170mg5%
Protein5g10%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate19g6%
Dietary Fiber3g12%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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