Light and healthy carrot muffins made with almond flour. Oil-free paleo muffin recipe, packed with protein and lots of yummy orange zest flavor and spices! This easy gluten-free muffin recipe is an easy family breakfast served with a side of bacon… or not. 

• 1 cup almond flour
• 2 tablespoons arrowroot flour
• 1 tablespoon coconut flour
• 1/2 cup almond butter
• 1/4 cup coconut sugar
• 1/4 cup applesauce
• 2 large eggs
• orange zest from 1 orange
• 1 1/2 teaspoon ground ginger
• 1 1/2 teapsoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon sea salt
• 1 1/2 teaspoon baking powder
• 1 cup grated carrot about 2 carrots
• 1/2 cup raisins

• 1 cup almond flour
• 2 tablespoons arrowroot flour
• 1 tablespoon coconut flour
• 1/2 cup almond butter
• 1/4 cup coconut sugar
• 1/4 cup applesauce
• 2 large eggs
• orange zest from 1 orange
• 1 1/2 teaspoon ground ginger
• 1 1/2 teapsoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon sea salt
• 1 1/2 teaspoon baking powder
• 1 cup grated carrot about 2 carrots
• 1/2 cup raisins

1. Preheat oven to 350F and generously grease a muffin pan with coconut oil.
2. In a bowl combine all ingredients until smooth (except carrots and raisins), then stir in grated carrots and raisins.
3. Use a large ice-cream scoop (about 1/2 cup) to fill muffin pan with batter, then bake on 350F for about 25 minutes until golden or until a toothpick when inserted into the center of a muffin comes out clean.