Breakfast Nutty Carrot Muffins

  • 3 Cups Almond Flour
  • 2 Tsp Sea Salt
  • 1 Tsp Baking Soda
  • 1 Tbsp Cinnamon
  • 1 Tsp Nutmeg
  • 1 Cup of Crumbled Walnuts
  • 5 Eggs
  • 1/3 cup Honey
  • 1/3 cup Extra Virgin Coconut Oil (Melted)
  • 3 Cups of Grated Carrots
  • 1 Cup Dried Raisins
  • 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.
Prep Time : 25-35 Minutes
Serves : 4