Food Friday!

A traditional muffin favourite, with a healthy twist! These Carrot Cake Muffins
are moist and taste great! This Food Friday recipe is gluten free and
doesn't contain butter or artificial sweeteners. 

Delicate and delicious when still warm from the oven.

Ingredients:

- 2 cups almond flour (How to Blanch Almonds for fresh almond flour)
- 1 cup coconut flour

- 1 1/4 tsp baking powder
- 1 tsp baking soda

- 1/2 tsp sea salt
- 1 cup coconut oil (melted)
- 1/2 cup Greek yogurt

- 3/4 cup honey

- 4 large eggs (room temperature)
- 3 cups loosely packed carrots (peeled and grated)

Directions:

- preheat oven to 375º

- prepare a muffin tin by lining with cupcake papers or greasing with coconut oil

- in a bowl, combine the dry ingredients (almond flour, coconut flour, baking powder, baking soda, sea salt)
- in a large bowl, whisk together the wet ingredients (coconut oil, yogurt, honey, eggs). NOTE: ensure the melted coconut oil has cooled slightly or it will cook the eggs when combined
- whisk the grated carrots into the wet mixture

- in increments, add the dry mixture to the wet mixture and stir until evenly combined
- spoon small amounts of batter into the muffin tin until 3/4 full

- bake for approximately 18-20 minutes or until a toothpick comes clean when poked into the centre of the muffins. The edges of the muffins should be browned

- cool the muffins on a wire cooling rack

You could even top each muffin with a spoonful of Whipped Coconut Cream. Chill to firm the icing or enjoy it soft like whipped cream. Before icing, muffins MUST be completely cooled or the icing will melt off.