carrot and orange muffins

muffin

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

topping

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!