Become the Healthiest Version of You!

Sugar-free Paleo Carrot Pumpkin Muffins

Prep Time

15 minutes

Cooking Time

40 minutes


12 muffins


6 eggs, beaten

½ cup canned pumpkin

½ cup unsalted grass-fed butter, ghee or unrefined coconut oil, melted

1 Tbsp. pure vanilla extract

½ cup coconut flour

¼ tsp. baking soda

¼ cup unsalted raw almond butter

4 scoops collagen peptides (optional)

1 Tbsp. pumpkin pie spice (or ½ tsp. cinnamon, ¼ tsp. nutmeg, ¼ tsp. allspice)

3 cups grated carrots (approximately 4 large)

¼ cup chopped raw unsalted walnuts (optional)


Preheat oven to 350 degrees F.  In a large mixing bowl, whisk together eggs, pumpkin, butter, ghee or coconut oil, vanilla and almond butter.  Sift in the coconut flour, baking soda, collagen peptides (optional) and pumpkin pie spice until well combined.  Fold in the carrots and walnuts. Prepare 12cups of a muffin tin with parchment paper muffin cup liners.  Scoop ¼ cup of the batter into each muffin cup.  Bake for 35 to 40 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.