Fall Muffins and Bookish Coffee-Nothing better!

Today's chilly morning called for some gluten free apple carrot muffins. They turned out great especially with lots of raw butter on top and a cup of Bookish Coffee!


2 1/2 cups almond flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups carrots, peeled and grated
1 large apple, peeled, cored and grated
1 cup shredded coconut
1 cup raisins
3 large free range eggs
2 tablespoons honey
1/2 cup coconut
2 teaspoon vanilla

Directions

1. Preheat oven to 350 degrees F and grease a muffin pan.
2. Combine almond flour, cinnamon, baking soda and salt in a large bowl. Add carrot, apple, coconut and raisins and combine well.
3. In a separate bowl, whisk eggs, honey, oil and vanilla extract together.
4. Pour the wet mixture over the dry ingredients and mix very well. The batter will be very thick.
5. Spoon the batter out into muffin pan and place on upper or middle rack of your oven for 25-30 minutes.
6. When a toothpick inserted into the top of a muffin comes out clean, the muffins are done.