Almond Flour Apple Carrot Muffins

1

Preheat the oven to 350° Fahrenheit. Line a 12-cup standard muffin tin with paper muffin cups.

2

In a large bowl, combine almond flour, oats, hemp hearts, cinnamon, baking soda, salt, and raisins.

3

In a separate bowl, whisk together the maple syrup, eggs and melted butter. Whisk in the applesauce and carrots. Pour the wet mixture into the dry ingredients, mixing until just combined.

4

Spoon the batter into the muffin cups, filling to the brim. Bake until the muffins are browned on top, and a toothpick inserted in the center of the muffin comes out clean, about 25 to 28 minutes.

5

Allow muffins to cool completely before storing. Store leftover muffins in an airtight container in the fridge (for 3-4 days) or freezer (for up to 1 month).

6

Substitutions: Substitute avocado oil, olive oil or coconut oil for butter. To make banana chocolate chip muffins omit carrots and swap mashed banana for applesauce and raisins for chocolate chips. Substitute honey, agave, or coconut nectar for maple syrup. Swap raisins for walnuts, sunflower seeds or chopped almonds.