This recipe has been adapted slightly from the Grain-Free Carrot Raisin Almond Flour Muffins over on Eating Bird Food - one of my favorite blogs to peruse for new recipes.
Ingredients:
2 cups Almond Flour
2 Tbsp Coconut Flour
3 large Eggs, room temperature
1/3 cup Almond Milk, unsweetened, vanilla
1/4 cup Honey
1/4 cup Coconut Sugar
2 Tbsp Coconut Oil, melted and cooled
1 cup Grated Carrots
2 Tbsp Pecans, chopped (optional)
1/2 cup Golden Raisins
1 Tbsp Cinnamon
1/2 tsp Baking Soda
Directions:
Preheat oven to 350F. Prepare 12 cup muffin tin with paper liners and lightly spray with coconut oil spray.
In a large bowl mix together eggs, milk, honey, coconut sugar, coconut oil. Mix until well incorporated then gently fold in grated carrots.
In separate bowl, mix remaining ingredients except pecans and raisins.
Add dry ingredients to wet ingredients and stir until just combined. Fold in pecans and raisins.
Fill muffin tins and sprinkle with a little extra coconut sugar on tops.
Bake for 30 minutes or until tops are golden and a toothpick comes out clean. Cool completely.
Serve warmed with drizzle (or large dollop) of almond butter.
