These spicy muffins, recommended by our Nutritionist Stacy St. Germain, are perfect with a cup of tea on cooler mornings! With lots of pumpkin and carrots these pack beta carotene to help build your immune system and protect from seasonal colds.  They’re also low in sugar and full of protein. 

Check out the ingredient list below and for direct baking instructions visit Michelle Tam’s site here: https://bit.ly/2l4YxwZ

3 large eggs at room temperature
4 medium carrots, peeled
1/2 C almond flour, spooned and leveled
1 1/2 tsp five spice powder (can also substitute pumpkin spice blend)
1 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp ground cinnamon
1/8 tsp fine sea salt
3/4 C canned pumpkin puree
1 TB local honey
2 TB almond butter
1 tsp melted coconut oil, and a bit extra for greasing the muffin pan if not using paper liners
1 TB sliced almonds (optional)
1 TB raw or toasted pumpkin seeds (optional)

*For a vegetarian version, mix 3 TB ground flax + 1/4 C water and let sit 5 minutes and replace for the eggs in step #5.

For a vegan option also replace the honey with maple syrup.