Carrot cake is, simply stated, a spectacular dessert. There’s no other way to put it. The mixture of fluffy cake, cozy spices, crunchy pecan and finely grated carrot is an absolute classic, and being a healthy foodie, I aimed to find a cleaner version of it. Enter gluten-free carrot cake muffins. Chef’s kiss!

Ingredients

• 2 cups almond flour
• 3 eggs
• ¼ cup coconut oil
• 1⁄3 cup maple syrup
• 1 cup finely grated carrot
• ½ teaspoon baking soda
• 1 tablespoon vanilla
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ cup chopped pecans

Directions

1. Preheat your oven to 350 F.
2. Mix all your ingredients together in a large bowl.
3. Once combined, pour the batter into a lined muffin tin, filling each cup about half full.
4. Bake for 20 minutes and enjoy!