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
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)
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.