Carrot Pumpkin Spice Muffins (Foodie Friday #34)

Last week I shared some of the food I ate while on the 21 Day Sugar Detox and I was surprised some of you wanted more of the recipes!  Happily surprised actually so today I’m going to share one of the requested recipes, Ill have the next one up the following week.

A few notes before the recipe—this calls for green-tipped bananas.  Apparently this is confusing for some people (*cough* my husband *cough*) so let me explain.  Green-tipped are bananas that are bananas that are yellow but still have the green around the edges and top and bottom.  Do NOT try this with a fully green banana, trust me, they will not mash and you’ll have a lumpy muffin.

Coconut flour is to make this completely gluten and sugar free.  You might be able to substitute in regular flour but I don’t know what the measurement would be on that.  I’ve read that you would need more all-purpose flour and less eggs but you may want to research it more.  I got coconut flour on amazon but I’m sure you could find it in the gluten free section of the grocery store and its not terribly expensive.  I got a 3 pound bag on amazon for $7.


Carrot Pumpkin Spice Muffins

Servings: 12            Prep Time: 15min               Cook Time: 35-40min           Difficulty: Easy


  • 6 eggs, beaten
  • 1/4 c canned pumpkin
  • 1/2 unsalted butter, melted
  • 1tsp pure vanilla extract
  • 1 green-tipped banana mashed
  • 1/2 c coconut flour
  • pinch of sea salt
  • 1/4 tsp baking soda
  • 1tbsp pumpkin pie spice
  • 3 c grated carrots (about 4 large)


Preheat the oven to 350 degrees.  Line a muffin pan with liners, these muffins can be very sticky and the liners will be the best way to keep the muffins in tact when they are done baking.  Have a spare muffin pan ready in case you have extra batter.

In a large mixing bowl whisk the eggs, pumpkin, butter, vanilla and banana.  Mix in the coconut flour, salt, baking soda, and pumpkin pie spice until well combined.  Gently fold in the carrots.

Scoop 1/4c of the batter into each muffin cup then bake for 35-40 minutes (golden brown and an inserted toothpick comes out clean).

Enjoy immediately or refrigerate for breakfast in the morning.

Notes:  I would eat 2 of the muffins and some kind of protein and that would fill me up for a few hours.  I prefer them warmed up a little but would be just fine out of the fridge.

CHIME IN!!!  Ever cooked with coconut flour before?  Do you like breakfast muffins?  Whats your favorite breakfast food?

4 thoughts on “Carrot Pumpkin Spice Muffins (Foodie Friday #34)

  1. Om nom nom. These sound delicious. But I’ll definitely be researching how to sub regular flour, or maybe some oats for the coconut flour. I’m too lazy to buy special ingredients that I’ll never use unless I go searching for recipes. But the carrot & pumpkin combo sounds great.

    Liked by 1 person

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