carrot and orange muffins
180g almond meal
80g potato starch
100-130g raw sugar/maple syrup/coconut sugar
2 tsp baking paper
pinch pink himalayan salt
2 eggs/or 2 flax eggs
2 oranges, zest and juice
120g purified coconut oil/ghee, melted
170g carrot, grated
80g flaked almonds
Preheat oven 150 degrees celsius/302 fahrenheit and prepare a muffin tray by lining with muffin cases.
Place all the dry ingredients in a mixing bowl. Mix until well combined. Add the remaining ingredients and mix until just combined.
Divide mixture amongst the muffin case. Top with almond flakes. Bake for 30-35 minutes or until cooked. Remove and allow to cool. Enjoy!