Ingredients

• 11/4 cups blanched almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon baking soda
• ¹∕₈ teaspoon salt
• 11/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 omega-3 or pastured eggs or EnerG Egg Replacer
• ¹∕₃ cup MCT oil or avocado oil
• ²∕₃ cup unsweetened coconut milk
• ¹∕₃ cup Swerve (erythritol)
• 2 teaspoons vanilla
• 2 large carrots, grated
• 1/4 cup chopped walnuts

Directions

1. Preheat the oven to 350°F. Prepare a muffin tin with cupcake liners and set aside.

2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, ginger, and nutmeg.

3. In a small bowl, combine the eggs, oil, coconut milk, Swerve, and vanilla.

4. Whisk the wet ingredients into the dry ones, then add the grated carrots and the walnuts.

5. Fold to combine.

6. Portion into the muffin tin, dividing mixture evenly among 12 cups.

7. Bake for 12 to 18 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to cool slightly before serving. When stored in an airtight container, muffins will stay fresh for 5 days in the refrigerator (or 3 months in the freezer).

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