Healthy Carrot Muffins

• •150 g almond flour
• •50 g rice flour
• •100 almond milk or unsweetened Greek yogurt
• •70 g monk fruit, allulose, or erythritol (or sweetener of choice)
• •8 baking powder
• •200 grated carrot
• •100 g melted coconut oil
• •2 g cinnamon
• •10 g vainilla extract
• •3 pieces eggs
• •1 tsp nutmeg

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a large bowl, whisk the eggs, melted coconut oil, almond milk (or yogurt), and vanilla extract.

3. 3

   Add the almond flour, rice flour, sweetener, baking powder, cinnamon, and nutmeg. Mix until well combined.

4. 4

   Fold in the grated carrot and stir until evenly incorporated.

5. 5

   Divide the batter into a lined or greased muffin tin.

6. 6

   Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

7. 7

   Let cool slightly before serving.