Honey Carrot Muffins

In the fall I often have extra veggies from my garden that we can't eat right away. We eat as many apples, pumpkins and carrots as we can, but after a while you just can't fit anymore into your menus. When that happens I make applesauce and pureed pumpkin and carrots to freeze. The purees freeze really well in old 32 oz yogurt containers for use throughout the winter. The other day I pulled out a pureed carrot tub to thaw. I wasn't sure what I would make with it, but today I put it to good use. I made Honey Carrot Muffins! (But the kids think they are pumpkin pie muffins because I used pumpkin pie spice in them. I don't plan to clear up that confusion as they both ate them and said they loved them.) You could use just about any fruit or veggie puree like pumpkin, apple, carrot, sweet potato, butternut squash in these and achieve the same results.  

Honey Carrot Muffins
1 C Carrot puree (or other fruit or veggie puree) - room temp
1/3 C Coconut flour
1/3 C honey
3 Eggs - room temp
1/3 C coconut oil - melted
1/2 tsp salt
1 tsp baking soda
2 tsp pumpkin pie spice (could mix cinnamon, nutmeg and allspice to make your own)
1/4 C almond flour

Bring all ingredients to room temperature and preheat oven to 350F. Mix all ingredients and spoon into lined or greased muffin tins. (I made 18 mini muffins and 2 large ones.) Bake for about 20-30 minutes or until muffins are firm to the touch.