Carrot Pumpkin Spice Muffins (Gluten-Free, Low-Carb, Paleo)

Print

As a sugar expert who runs a Sugar Detox Program, I like to provide ideas for my clients to transition easily to a sugar free lifestyle…that includes tasty recipes for some of their favorite foods without the sugar! This recipe is jam-packed with nutrients with several servings of vegetables, including healthy fats and protein. The sweetness from the pumpkin and carrots replace needed sweetener after you detox your tastebuds from sugar. This is the ideal combination of protein, fat and fiber to keep your blood sugar stable without the sugar spikes!

Further Food Nutritionist Commentary:

These carrot pumpkin spice muffins are what fall breakfast dreams are made of! Each muffin has only 8g of carbohydrates, 4g of which are fiber, making these paleo, low carb and low sugar (only 3g)! Carrots are an excellent source of Vitamin A which is why one muffin provides 149% of your daily Vitamin A needs. Vitamin A is essential for eye health and for helping fight off free radicals within the body.

By Liz Lederman

Carrot Pumpkin Spice Muffins (Gluten-Free, Low-Carb, Paleo)

  • Prep Time:15 minutes
  • Cook Time:40 minutes
  • Servings: 12

Ingredients

6 eggs, beaten
½ cup canned pumpkin
½ cup unsalted grass-fed butter, ghee or unrefined coconut oil, melted
1 tablespoon pure vanilla extract
½ cup coconut flour
¼ teaspoon baking soda
¼ cup unsalted raw almond butter
4 scoops collagen peptides (optional)
1 tablespoon pumpkin pie spice (or ½ tsp. cinnamon, ¼ tsp. nutmeg, ¼ tsp. allspice)
3 cups grated carrots (approximately 4 large)
¼ cup chopped raw unsalted walnuts (optional)

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, whisk together eggs, pumpkin, butter, ghee or coconut oil, vanilla and almond butter.
  3. Sift in the coconut flour, baking soda, collagen peptides (optional) and pumpkin pie spice until well combined.
  4. Fold in the carrots and walnuts.
  5. Prepare 12 cups of a muffin tin with parchment paper muffin cup liners. Scoop ¼ cup of the batter into each muffin cup.
  6. Bake for 35 to 40 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Preheat oven to 350 degrees F. In a large mixing bowl, whisk together eggs, pumpkin, butter, ghee or coconut oil, vanilla and almond butter. Sift in the coconut flour, baking soda, collagen peptides (optional) and pumpkin pie spice until well combined. Fold in the carrots and walnuts. Prepare 12 cups of a muffin tin with parchment paper muffin cup liners. Scoop ¼ cup of the batter into each muffin cup. Bake for 35 to 40 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Nutrition Information

Per Serving: Calories: 202; Total Fat: 16 g; Saturated Fat: 8 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 1 g; Cholesterol: 93 mg; Sodium: 95 mg; Potassium: 161 mg; Carbohydrate: 8 g; Fiber: 4 g; Sugar: 3 g; Protein: 5 g

Nutrition Bonus:

Vitamin C: 4%; Vitamin A: 149%; Iron: 9%; Calcium: 4%

Scoop, mix, go further!

Print

Leave a comment

Your email address will not be published.

Feel Amazing Everyday

with Further Collagen

  • Lose weight
  • Reverse aging
  • Strenghten bones and joints

Buy Now

Send this to friend