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!

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Chocolate Delish Muffins

Ingredients:

  • 6 eggs
  • 1/4 c. ghee (or butter)
  • 1/2 c. coconut milk
  • 1 tsp vanilla powder
  • 1/8 tsp cinnamon
  • 1/2 c. coconut flour
  • 2 TB coconut oil
  • 4 TB cacao powder (could substitute carob powder)
  • 4 TB of grated cacao butter (or other nut butter if you prefer – see below)
  • stevia (20-30 drops) – use whatever sweetener you prefer like xylitol, honey etc.
  • big pinch of sea salt
    optional: 2 TB of collagen powder and/or 2-4 TB of sunflower/almond cashew butter is good too. I also like to add 5-10 drops of chocolate extract from medicine flower.FullSizeRender-2

Instructions:
1. Pre-heat oven to 350 degrees
2. I add everything into the blender and mix. You can also use a handheld mixer or a food processor.
3. Grease the muffin pan with coconut oil
4. Pour mixture into a 12 cup muffin pan
5. Bake for 25 minutes

Note: When they first come out of the oven they may be a bit puffy but they settle down after after 10 minutes. These are kinda like a muffin meet brownie meets bread – well, at least for someone who doesn’t eat bread. 😉

Enjoy!

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