Paleo Carrot Cake Muffins

1. Preheat oven to 350°F
2. Line a cupcake tin with paper liners
3. Whisk in a large bowl: flour, baking soda, salt and spices
4. In a smaller bowl mix eggs, oil and honey; add to dry ingredients and mix well
5. Mix in shredded carrots and nuts/raisins (if using)-batter should be thick and sticky (not pourable)
6. Scoop batter ~halfway full into paper liners
7. Bake for 22-24 minutes or until knife comes out clean
8. Melt coconut butter until liquid (add a little coconut oil if you need to thin out to make it drizzle-able
9. Drizzle small spoonfuls over top of each muffin; let set and serve
10. Store in the fridge for a few days or freeze!

Recipe adapted from https://www.glutenfreepalate.com