Carrot Ginger Muffins w/ Turmeric Coconut Butter

Carrot Ginger Muffins

I was inspired by Diane Sanfilippo’s Practical Paleo carrot gingerbread muffins so I created a different version. I excluded the maple syrup/molassas and added  ghee, pumpkin pie spice + turmeric and a few other changes. They actually tasted way better than they looked (haha). We all really enjoyed the turmeric coconut butter. Super yummylicious. It made it feel like a decadent breakfast. 🙂

Ingredients:
6 eggs
1/4 c ghee
1/4 c coconut oil
1/2 c. coconut flour
1 tsp of cinnamon
1 tsp of pumpkin pie spice
pinch of baking soda
pinch of sea salt
3 drops of vanilla medicinal extract (or 1/2 tsp of pure vanilla extract)
1 TB xylitol (more if you like sweeter)
10 drops of stevia
1-2 TB grated ginger
2 1/2 cups of carrots (can do 3 cups if you want)

Turmeric Coconut Butter:
1/4 c. coconut oil
1/4 c. coconut butter
1 tsp of grated ginger
1 tsp of turmeric
1 TB of shredded coconut
1/2 TB xylitol
5 drops of stevia

Instructions:
1. Preheat oven to 350 degrees F.

2. Grease 12 cup muffin tin with coconut oil or ghee.

3. Whisk eggs, coconut oil, ghee, vanilla extract, xylitol, stevia in a mixing bowl. Then, mix in the cinnamon, pumpkin spice, baking soda, sea salt, coconut flour,  Lastly, stir in the shredded carrots and ginger.

4. Add about 1/4 cup of batter in each muffin cup and bake for 35 minutes.

5. Then, add all ingredients for the turmeric coconut butter into a small pan and warm enough so that it starts to melt. Then, either blend or use an immersion blender to mix it up.

Enjoy the deliciousness!

alex_signature_pink

3 thoughts on “Carrot Ginger Muffins w/ Turmeric Coconut Butter

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