Autumn-Spiced Carrot Cake Muffins
Servings: 12 muffins
Ingredients
For the muffins:
- 2 cup almond flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cardamom
- 1 1/2 tsp ground turmeric
- 3 eggs
- 1/4 cup coconut oil, melted and slightly cooled
- 1/4 cup maple syrup
- 1 cup packed shredded carrot
For the topping:
- 1 tbsp coconut oil
- 1/4 cup chopped walnuts
- 1/2 tsp cinnamon
Instructions
- Line a 12-cup muffin tin with silicone or paper liners. Preheat oven to 350 F.
- In a large bowl, combine almond flour, salt, baking soda, cinnamon, ginger, cardamom and turmeric.
- In a separate bowl, whisk together melted coconut oil, eggs and maple syrup.
- Add wet to dry ingredients, combining until just mixed. Gently fold in the shredded carrot.
- Using a cookie scoop or two spoons, distribute batter amongst the 12 muffin cups.
- In a small bowl, making the topping: combine remaining coconut oil, walnuts and cinnamon.
- Top each muffin with a bit of the mixture. Bake for 25-30 minutes. Set on a wire rack to cool. Muffins will keep in an airtight container on the counter for up to 7 days (if they last that long!)