And the quest for healthy, nutrient dense muffins continues… Since tomorrow is National Pumpkin Day I thought these pumpkin carrot muffins would be a good idea. These would make a freak pre-workout snack or even carry a few on a long run!
Ingredients
1 c. Shredded carrot
1/3 c. Chopped walnuts
1/4 c. Melted coconut oil
1/2 tsp. Vanilla
1/4 c. Pure Maple syrup
1 15 oz. can of pumpkin purée minus 1/2 c.
3 Eggs
2 c. Oat flour
1/2 tsp. Baking soda
1/2 tsp. Salt
1/2 tsp. Cinnamon
Dash of Clove & nutmeg
Pumpkin seeds, “pepitas” to garnish
Preheat oven to 350
Whisk together in a small mixing bowl: melted coconut oil, vanilla, maple syrup, 1 15 oz. can of pumpkin purée minus 1/2 c (to make a smoothie) & 3 eggs
In a large mixing bowl combine the following dry ingredients: oat flour, baking soda & all the seasonings
Make a well in the middle of your flour mixture & pour wet ingredients in & combine without over mixing.
Fold in the shredded carrots, nuts.
Divide into baking cups & press a few pumpkin seeds on top of each muffin.
Bake for 20 minutes. Makes 16-18 healthy muffins!
