Ingredients

6 eggs, beaten

¼ 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)

½ cup coconut oil, melted

1 teaspoon pure vanilla extract

1 banana, mashed

½ cup coconut flour

pinch of sea salt

¼ teaspoon baking soda

1 Tablespoon pumpkin pie spice

3 cups shredded carrots (approximately 4 large carrots)

Preparation

  1. Preheat oven to 350F.
  2. 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.
  3. In a muffin tin, scoop ¼ cup of the batter into each lined muffin cup.
  4. Bake for 35-40 minutes.