|The perfect treat for a Saturday morning breakfast!|
2c shredded carrots, pulsed in a food processor until finely ground
1c pureed pumpkin
1c almond butter (I used Trader Joe's almond butter with roasted flax seeds but any kind will work)
1/4c agave nectar
1 1/2tsp baking soda
2tsp vanilla extract
1/2-1 tsp cinnamon
1/2c chopped walnuts
1. Preheat your oven to 350F. Line a muffin tin with muffin cups (makes 12).
2. In a large bowl, mix carrots, pumpkin, almond butter, honey, agave and eggs. Add in baking soda, vanilla and cinnamon and mix well. Finally, fold in walnuts.
3. With an ice cream scooper, pour even scoops of batter into the muffin cups. Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from tin and let cool. Store leftovers in the refrigerator.