September seems like the perfect excuse for muffins because A) School lunches are the dread of every mother everywhere and muffins are easy, B) everyone’s looking for a way to use those garden carrots and C) there’s just something about sweater weather that begs for something with cinnamon. And so…the Autumn Spiced Carrot Muffin was born. Yes, it’s carrot, because I can’t help but rebel the pumpkin spice frenzy. Easy peasy, protein packed, and naturally gluten-free, these little muffins are amazing warm, but they actually get even more moist as they sit (thanks the goodness of almond flour!)

Recipe

Autumn Spice Carrot Muffins

Ingredients

2 cups almond flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cardamom
1 1/2 tsp ground turmeric
3 eggs
1/4 cup coconut oil, melted and slightly cooled
1/4 cup maple syrup
1 cup shredded carrot, packed
2 tbsp coconut oil, solid but softened
1/4 cup walnuts, roughly chopped
1/2 tsp cinnamon

Directions

Preheat oven to 350 F. Line a muffin tin with paper or silicone liners.
In a large bowl, combine flour, salt, baking powder, salt and spices.
In a large measuring cup, whisk together eggs, coconut oil, and maple syrup.
Add the wet ingredients to dry ingredients. Stir until the dry ingredients are just incorporated and then fold in the carrot until just combined. Try not to overmix!
Gently fold in the carrot, Divide batter equally between 12 muffin cups.
Mix together solid coconut oil, walnuts and cinnamon. Top each muffin with the mixture, and bake for 25-30 minutes
Allow to cool for 10 minutes in the pan, and then remove to a cooling rack. Store in a sealed container in the fridge for 5 days (if they last that long!)