Pretty easy recipe. Just a pain in the butt to peel all the carrots and shred them. Granted I used my food processor to shred the carrots, but I hate cleaning the thing. lol.
The big question, how do the muffins taste? I wasn't thrilled. I didn't cook them long enough (although I cooked them much longer than the 35-45 min suggested), so they were still kind of wet/soggy in the middle. I think they could use a little bit more coconut flour. They could certainly use a lot more of the pumpkin spice too. As usual, I complain about the eggy taste in lots of the paleo muffins/baked goods. It is usually with coconut flour. I suppose you could try almond flour an just increase the amount of flour....
- 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) I used canned pumpkin
- 1/2 cup butter, clarified butter/ghee, or coconut oil, melted I used coconut oil - i think you could use a little less than 1/2 a cup
- 1 teaspoon pure vanilla extract
- 1 mashed banana (use green-tipped/under ripe for the 21DSD) my banana was completely green
- 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)
- optional: 1/4 cup raisins or dried cranberries (not-safe for 21DSD!)
- Preheat oven to 350F.
- Whisk the eggs, pumpkin, butter or coconut oil, pure vanilla extract, and banana together in a large mixing bowl. I pureed my banana in my mini food processor
- Sift in the coconut flour, sea salt, baking soda, and pumpkin pie spice and stir until well combined.
- Gently fold in the carrots and optional raisins or cranberries. (Remember, no dried fruit if you are making these for the 21DSD, sorry!) I obviously skipped this step
- In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup (natural parchment muffin papers work best for lining whereas standard papers may easily stick!). I used regular muffin papers. Mine did NOT stick at all. If anything the papers dont stay on.
- Bake for 35-40 minutes. I baked mine (in a convection oven) for more than 40 minutes and they were still not cook through.
Original Recipe http://balancedbites.com/2012/10/easy-recipe-carrot-pumpkin-spice-muffins.html