1/4 cup coconut oil
1/4 cup honey
1 teaspoon vanilla
2 teaspoons cinnamon; 1/2 teaspoon nutmeg
1/2 teaspoon baking soda; 1/4 teaspoon salt
1 cup shredded carrots
1/4 cup unsweetened raisins
Preheat oven to 350 degrees. Line a 12 cup muffin pan with muffin liners.
In a large bowl, melt together coconut oil and honey. Whisk in eggs and vanilla.
In a small bowl, stir together coconut flour, cinnamon, nutmeg, baking soda, and salt. Stir dry ingredients into wet ingredients and combine thoroughly. Fold in shredded carrots and raisins.
Scoop 1/4 cup of batter into each muffin liner. Bake for 20-25 minutes; until a toothpick inserted into center comes out clean.