1/4 cup coconut oil

1/4 cup honey

6 eggs

1 teaspoon vanilla

2 teaspoons cinnamon; 1/2 teaspoon nutmeg

1/2 cup coconut flour

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.