Carrot Mini-Muffins

Ingredients:

14oz carrots, cooked in water to cover, strain leaving a T water. Puree with immersion blender. (or use 3 4oz jars baby carrots)

1 C Almond flour or potato starch

¾-1c sugar of choice

1/2c avocado oil

1tsp baking powder

1tsp baking soda

1 chia egg (1T ground chia seeds+3T water)=1/4c apple butter or 2 eggs, beaten

1T cinnamon, to taste

Directions:

Preheat oven to 350F

Mix wet ingredients, fold into dry ingredients and mix well. A machine is not necessary. Pour into well greased or paper lined mini muffins tins. Bake at 350 for 30 minutes. Enjoy