• 2 cups almond flour (not meal)
  • 1 tsp cinnamon
  • 1/2 teaspoon each:  salt, baking soda, nutmeg
  • 3 eggs (room temp)
  • 1/4 cup coconut oil, melted and cooled
  • 1-2 T local honey or maple syrup
  • 1 cup finely shredded carrots
  • ½ cup chopped walnuts or pecans
  • ¼ cup coconut butter
  • Optional: 2 T raisins

Cooking Instructions

  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