Ingredients
- 2 cups blanched almond flour
- 2 Tablespoons coconut flour
- 3 large eggs
- ⅓ cup almond milk
- ¼ cup honey
- ¼ cup coconut sugar, or coconut nectar
- 2 Tablespoons coconut oil, melted
- 1 cup grated carrots, about 2-3 large carrots
- ½ cup royal raisins, or regular raisins
- 1 Tablespoon cinnamon
- ½ teaspoon baking soda
Instructions
- Preheat oven to 350° F and line muffin tin with silicone or paper liners sprayed with cooking spray.
- Combine dry ingredients in a medium bowl: almond flour, coconut flour, cinnamon and baking soda.
- In a large bowl, whisk together eggs, almond milk, coconut oil, honey and coconut sugar. Stir in grated carrots.
- Add dry ingredients into the bowl with the wet ingredients and stir until just combined. Gently fold in raisins.
- Pour or scoop dough into prepared muffin pan.
- Bake for 30 minutes or until the tops are golden brown and a toothpick comes out clean. Cool completely and enjoy!
- Let the muffins cool and enjoy. Top with nut butter or coconut butter if you wish.
- Store in an airtight container at room temperature for 2-3 days, in the fridge for up to 5 days or in the freezer for up to 3 months.