SOFT AND FLUFFY HEALTHY CARROT CAKE MUFFINS SPICED WITH CINNAMON AND NUTMEG, TOPPED WITH SHREDDED COCONUT AND CHOPPED PECANS MAKE THE PERFECT FOR A QUICK BREAKFAST ON-THE-GO.
– almond flour – baking soda – eggs – coconut oil – maple syrup – carrots – pecans – coconut – raisins – cinnamon – nutmeg – allspice
Preheat oven to 350 F.
In a large bowl, thoroughly mix the almond flour, baking soda, and carrot cake spices.
In a separate bowl, mix together the eggs, melted coconut oil, and maple syrup.
Then, combine the wet and dry ingredients together, mixing with a spatula.