Carrot Ginger Muffins

 These muffins are my go-to when I'm craving a flavorful snack. They are full of goodness and have a great texture. Some muffins just don't have that moistness, but are so heavy that the only reason I eat them are because I baked them (using expensive ingredients!) and they are there. I want to enjoy my muffins, and this one does not disappoint. 

Carrot Ginger Muffins

Oven 350 F

Baking Time: approx 20-25 min. 

Ingredients: 

2 c almond flour

1/2 tsp sea salt

1 tsp baking soda

1/2 tsp ginger

1/2 tsp cardamom (or cinnamon, if you can tolerate it)

1/2 c. shredded coconut

1/2 c. maple syrup/honey (I usually use about 1/3 c.)

3 eggs

1-2 T grated fresh ginger

1/2 c. coconut oil melted

1 c. grated carrot

3/4 c. frozen cranberries, blueberries, etc.. 

Combine dry ingredients. Set aside. In mixing bowl, beat eggs, sweetener, coconut oil. Add fresh ginger and grated carrot. Mix well. Add berries to dry ingredients. Add them to the beaten mixture. Mix together on low. Fill  greased muffin pan. Bake in middle of oven.  Makes 12