Ingredients:

  • 2 cups Superfine Almond Flour
  • 1/2 cup Coconut Flour
  • 3/4 cup Granular Sweetener (Erythritol/Monk Fruit Blend)
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1 teaspoon Xanthan Gum
  • 1/2 teaspoon Kosher Salt
  • 4 Large Eggs (Room temperature)
  • 1/2 cup Unsalted Butter (Melted and cooled slightly)
  • 1 tablespoon Vanilla Extract
  • 1 teaspoon Apple Cider Vinegar (or lemon juice)
  • 1 cup Carrots (tightly packed, peeled and finely shredded)
  • 1/2 cup Unsweetened Shredded Coconut
  • 1/2 cup Walnuts or Pecans (Coarsely chopped)
  • 1 teaspoon Orange Zest (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone liners.
  2. Melt the butter and set it aside to cool slightly. In a medium bowl, whisk together the room temperature eggs, cooled melted butter, vanilla extract, and apple cider vinegar until well combined.
  3. In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, baking soda, xanthan gum, salt, cinnamon, and nutmeg. Ensure there are no lumps and the spices are evenly distributed.
  4. Pour the wet ingredients into the dry ingredients. Mix using a rubber spatula or wooden spoon just until no streaks of dry flour remain. Do not overmix. The batter will be thick.
  5. Gently fold in the shredded carrots, unsweetened coconut, chopped nuts, and orange zest (if using). Distribute the fold-ins evenly without mashing or overworking the batter.
  6. Divide the batter evenly among the 12 prepared muffin cups. Fill each cup approximately 3/4 full.
  7. Bake for 22–25 minutes. The muffins are ready when the tops are golden brown, the edges pull slightly away from the liner, and a toothpick inserted into the centre comes out clean (or with just a few moist crumbs).
  8. Let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.