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)

 

Preparation

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.

 

What Are The Areas Of Your ife You WantTransformed Today?

What Are The Areas Of Your ife You Want
Transformed Today?

You have Successfully Subscribed!