¼ cup coconut oil, melted
Few drops of pure stevia (depends on how sweet you like it)
2 tsp gluten-free baking soda
1-2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
Dash of almond milk (add more if the mixture is too thick)
2 large carrots, grated
½ cup of sultanas or chopped Medjool dates
2 cup ground almonds
¼ cup raw walnuts chopped, extra for topping
Pinch of salt
Preheat oven to 175°. Line a muffin tin with paper cups or grease with some coconut oil.
In a large mixing bowl, combine the ground almonds, baking soda, cinnamon, nutmeg, salt, carrots, sultanas, and walnuts until well mixed. Set aside.
In a small mixing bowl, combine the stevia, eggs and coconut oil. Stir until smooth.
Add the wet mixture to the dry mixture and stir to combine. Add almond milk if consistency is too thick!
Spoon the mixture into the prepared muffin cups and place a few walnuts on each for decoration. Bake in the oven for 15-20 minutes, or until golden brown. Remove from the oven and enjoy