Ingredients
- 2½ cups (375 g) almond flour
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 cups (100 g) carrots, grated
- 1 large apple, peeled, cored and grated
- 1 cup (75 g) shredded coconut
- 1 cup (150 g) raisins
- 3 large eggs
- 2 tablespoons honey (optional)
- ½ cup (125 ml) coconut or avocado oil
- 1 teaspoon vanilla extract
How to Make It
- Preheat oven to 350°F (175°C) and grease a standard-sized muffin pan (12 cups).
- Combine almond flour, cinnamon, baking soda, and salt in large bowl. Add carrot, apple, coconut and raisins and combine well.
- In separate bowl, whisk eggs, honey, oil and vanilla extract together.
- Pour this mixture over your dry ingredients and mix well. This batter will be very thick.
- Spoon out into muffin pan and place on middle or upper rack of your oven for 40-50 minutes.
- When a toothpick inserted in the top of a muffin comes out clean, they are done.
- Cool muffins in pan for 8–10 minutes and then remove to a rack to finish cooling.
