Servings: 1 dozen muffins

Ingredients

2 cups blanched almond flour

1/2 cup coconut sugar

1 teaspoon ground cinnamon

1 teaspoon pumpkin spice blend

1 teaspoon baking soda

1/4 teaspoon salt

4 large pasture-raised eggs

1/4 cup avocado oil or light flavored oil

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

1 cup grated organic carrot (2 medium carrots)

1/3 cup chopped organic walnuts (optional)

Steps:

1. Preheat oven to 350 degrees Fahrenheit

2. Whisk together dry ingredients.

3. Add eggs, avocado oil, apple cider vinegar and vanilla to dry ingredients and beat until batter is smooth.  Fold in grated carrot and stir. (If using walnuts, add along w/grated carrot)

4. Line a muffin tin with 12 baking cups.  Using a large ice cream scoop, fill each baking cup 2/3 full.  Bake in 350 degree oven for 22-23 minutes or until toothpick inserted into the center comes out clean.