Spiced Carrot Cardamom Muffins
  • 1 cup blanched almond flour
  • ¼ cup coconut flour, sifted
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • ¼ teaspoon ginger
  • ¼ teaspoon cloves
  • 3 eggs
  • 2 tablespoons coconut nectar
  • 2 tablespoons coconut oil
  • ½ cup almond milk
  • 2 cups grated carrots (about 3-4 carrots)
  • ½ cup pecans, chopped
  • stevia to taste (optional)
  1. Preheat oven to 325 degrees.
  2. Mix almond flour, coconut flour, baking soda, salt and spices in a large mixing bowl. In a separate bowl, combine eggs, coconut nectar, coconut oil, almond milk and stevia, to taste.
  3. Pour wet ingredients into dry and mix well. Fold in grated carrots. (Pro tip: use the grater add-on from your food processor instead of manually grating. Much easier!) Once combined, add chopped pecans.
  4. Scoop a spoonful or two into unbleanched baking cups in your muffin pan. This batter should yield 12 muffins and will sit about ½ inch from the top of the baking cup.
  5. Bake at 325 for 40-45 mins until tops are golden brown and a toothpick can be inserted and come out clean without sticking to the batter. These muffins are incredibly moist and may take a little longer to bake depending on your oven. Make sure to test them around 35 minutes or so and keep a close eye on them.
Recipe by Anya's Eats at http://www.anyaseats.com/spiced-carrot-cardamom-muffins/