Ingredients

The following ingredients have 12 Servings
  • 2 cups blanched almond flour
  • 2 Tablespoons coconut flour
  • 3 large eggs
  • ⅓ cup almond milk
  • ¼ cup honey
  • ¼ cup coconut sugar (or coconut nectar)
  • 2 Tablespoons coconut oil (melted)
  • 1 cup grated carrots (about 2-3 large carrots)
  • ½ cup royal raisins (or regular raisins)
  • 1 Tablespoon cinnamon
  • ½ teaspoon baking soda

Instruction

  • Preheat oven to 350° F and line muffin tin with silicone or paper liners sprayed with cooking spray.
  • Combine dry ingredients in a medium bowl: almond flour, coconut flour, cinnamon and baking soda.
  • In a large bowl, whisk together eggs, almond milk, coconut oil, honey and coconut sugar. Stir in grated carrots.
  • Add dry ingredients into the bowl with the wet ingredients and stir until just combined. Gently fold in raisins.
  • Pour or scoop dough into prepared muffin pan.
  • Bake for 30 minutes or until the tops are golden brown and a toothpick comes out clean. Cool completely and enjoy!
  • Let the muffins cool and enjoy. Top with nut butter or coconut butter if you wish.
  • Store in an airtight container at room temperature for 2-3 days, in the fridge for up to 5 days or in the freezer for up to 3 months.