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Ingredients
US|METRIC
12 SERVINGS
- 3 large eggs (at room temperature)
- 4 carrots (medium, grated and squeezed of juice, final volume: 1½ cups shredded carrots)
- 1 1/2 cups almond flour (spooned and leveled)
- 1 1/2 tsp. five spice powder (if you must, you can 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 cup pumpkin purée (canned)
- 1/2 cup honey (local)
- 2 Tbsp. almond butter
- 1 tsp. coconut oil (melted, and a bit extra for greasing the muffin tin if not using paper liners)
- 1 Tbsp. sliced almonds
- 1 Tbsp. toasted pumpkin seeds
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol55mg18% |
Sodium200mg8% |
Potassium170mg5% |
Protein5g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber3g12% |
Sugars14g |
Vitamin A120% |
Vitamin C4% |
Calcium6% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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