Carrot Muffins

Yield: 12

2 cups almond flour

3 tbsp coconut flour

3/4 tsp baking soda

1/4 tsp salt

2 tsp ground cinnamon

3/4 tsp ground ginger

1/4 tsp ground nutmeg

3 large eggs, room temperature

1/2 cup coconut oil, melted

1/2 cup honey

3 tsp vanilla

3/4 cup grated carrots

1. Preheat the oven to 350F. Line a muffin tin with liners.

2. In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set aside.

3. In a large bowl, mix together the eggs, oil, honey, and vanilla.

4. Add the dry ingredients to the wet. Mix just until combined.

5. Gently fold in the grated carrots.

6. Divide the batter evenly into the muffin tray. Bake for 17 to 20 minutes, or until a toothpick inserted in the middle comes out clean.

7. Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely.

https://www.texanerin.com/healthier-carrot-cake-cupcakes/