Almond Flour Carrot Muffins - 'Take one' (Gluten and Sugar-Free)

Makes 4 large muffins
This was the 'take one' meaning first try hence did not do a bigger dough
These turned out really nice! I can recommend to all whole life challengers :)

• 1 1/2 dl of almond flour
• 1/2 dl chopped walnuts
• 1/2 teaspoon baking soda (bicarbonate of soda)
• Juice of 1/4 lemon
• 3 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 2 teaspoon grated Cardamom
• 2 eggs, beaten
• 3 tablespoons olive oil
• 4 tablespoons coconut milk
• 1 1/2 dl (200 g) grated carrot 

just before going to oven

Out from the oven :)

Breakfast served; Muffin served with roasted pork

1. Preheat the oven to 170°C 
2. In a bowl place the almond flour, walnuts, baking soda, cinnamon, cardamom, nutmeg and stir to combine
3. In a separate bowl put the eggs, oil, lemon and coconut milk and whisk together. Add to the dry ingredients and fold through
4. Squeeze the excess water out of the carrots (if watery) then add them to the bowl. Fold in lightly. Spoon the mixture into the prepared muffin tin or cups and bake for 45 minutes, or until the cake springs back when pressed in the centre.