I do believe that I have perfected my carrot muffins

Almond Carrot muffins -- dairy and grain free

3 cups almond flour
1 teaspoon sea salt
1 teaspoon baking soda
3 tablespoon cinnamon
2 teaspoons fresh ground nutmeg
5 eggs
½ cup maple syrup (use 1/2 cup of honey for a sweeter muffin)
¼ cup coconut oil, melted
3 cups organic carrots (or butternut squash) grated
1 cup raisins
1 cup walnuts

Combine the almond flour, salt, baking soda, cinnamon, and nutmeg in a large bowl.

Whisk the eggs, syrup, and oil in a separate medium bowl until the eggs and oil create an emulsion.

Fold the carrots, raisins and walnuts into wet ingredients

Fold the wet ingredients into the dry

Put two tablespoons of batter into each paper lined cupcake tin

Bake at 325° for 35-45 minutes

Cool to room temperature -- they taste even better next morning.

With thanks to Elana Amsterdam of Elana’s Pantry. We've changed it up to suite our tastes, but Elana gave us our start -- her food is amazing!