Breakfast Nutty Carrot Muffins

Preheat oven to 325 degrees Fahrenheit
Add the almond flour, salt, baking soda, cinnamon, & nutmeg. Mix well. In a separate large bowl scrambled eggs.
Add honey, coconut oil and carrots into the bowl with the eggs and combine entirely.
Then add in the blueberries and pecans.
Slowly add the dry ingredients of the medium bowl into the large bowl and mix well.
Add coconut oil and almond flour to the muffin tins and then pour in the batter.
Bake for 25-35 minutes. When a toothpick is inserted in the middle of a muffin it should come out dry.
Allow the muffins to cool before removing from the tins.