Ingredients
- 2 1/4 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 tsp sea salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 3 tbsp ghee or coconut oil, melted
- 3 eggs, 2 tbsp honey, 1 tbsp vanilla extract, 3/4 cup shredded carrot (about 1 medium carrot), 1/2 cup raisins (optional), 1/2 cup chopped walnuts (optional), 1/4 cup shredded coconut (optional)
Directions:
-Preheat oven to 350 F.
-In a large bowl, add almond flour, baking soda, salt, cinnamon, nutmeg, allspice, clove and ginger. Mix well and set aside.
-In a separate bowl, add melted ghee or coconut oil, eggs, honey and vanilla into a bowl. Whisk until smooth.
-Pour wet ingredients into bowl with dry ingredients and mix well.
-Stir in shredded carrot and your mix-ins.
-Spray a muffin tin or line with muffin liners. I also spray the liners just for a little extra insurance that the muffins won’t stick.
-Pour about 1/4 cup of the batter into each tin until they are all evenly filled. Each tin should be about 3/4 full.
-Bake muffins for 18-20 minutes (until a toothpick entered into center of the muffin comes out clean).
Makes 12 muffins.
Enjoy!
Fit Chic