Carrot-Almond Muffins with Ginger & Coconut

Ingredients

• 2 cups blanched almond flour/ almond meal
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 cup unsweetened shredded coconut
• 1 Tablespoon freshly grated ginger
• 1 cup grated carrot
• 2 farm fresh eggs (or organic free range eggs if possible)
• 1/2 cup coconut oil
• 1/2 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 3/4 cup raisins (soaked in water for 15 minutes and then drained)