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)



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.