CARROT MUFFINS

Ingredients:

2 cups blanched almond flour (Honeyville or Nuts.com – for this, Bob’s Red Mill from the Co-op will work just as well because it is a fairly heavy, wet batter)
½ teaspoon sea salt
1 teaspoon baking soda
½ tsp allspice
½ tsp powdered ginger
a pinch of cloves
(if you don’t have these spices but DO have pumpkin pie spice, just sub out a teaspoon or so of that)
3 eggs
½ cup coconut oil, melted (but not hot, you don’t want to cook your eggs)
½ cup maple syrup OR honey
1 cup grated carrots
 

Directions:
Preheat oven to 350 degrees.
In a large bowl, combine your dry ingredients.
In a smaller bowl combine the wet ingredients.
Stir wet ingredients into dry and spoon batter into greased or paper-lined or (my favorite) silicone muffin tins.
 
Bake for 23-26 minutes and let cool before eating.  To make these more dessert like, add cream cheese frosting.