out the eggs from the fridge, so they are at room temperature by the time you blend the ingredients.
Put the paper liners in the cups of a muffin tin. 2.
Grate the carrots with a food processor or by hand.
Put them in a dish towel Gather its sides and squeeze out the extra liquid. carrot juice.
Set aside the shredded carrot.
There should be one and a half cups of finely shredded carrots for this recipe. 3.
Whisk the 5-spice powder, almond flour, baking soda, ground cinnamon, sea salt and tartaric acid in one large bowl. 4.
Beat the eggs in another bowl. 5.
Mix the pumpkin, almond butter, coconut oil and honey in a separate bowl.
These ingredients should be at normal room temperature; otherwise the coconut oil may harden and form lumps.
Make sure that the batter is smooth. 6.
Mix the wet items with the dry ingredients in the large bowl and stir well.