Breakfast Nutty Carrot Muffins - Cocoland

Ingredients

• 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 Cocoland 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.