I fell in love with these muffins as soon as the aroma of cinnamon, ginger, and cloves began to permeate my apartment. Trust me, people will run into the kitchen to see what magic you are cooking up. I could barely wait for them to cool. They smelled that fantastic!

Grain and dairy-free, this recipe uses almond flour as the base and maple syrup for the sweetener. Throw in those shredded carrots, coconut, raisins, and walnuts, and your taste buds will be dancing with delight.

Nutritionally, I love that almond meal muffins keep me feeling so full and satisfied. These ones are packed with mono and polyunsaturated fats, fiber, and protein. AKA a winning combo for satiety. They make a fantastic sack on the go, or the perfect sweet treat on a cold winter's eve.

The original recipe comes from Katja over at savorylotus.com.

Carrot, Walnut, and Rasin Muffins

Makes 12 muffins
Adapted slightly from savorylotus.com

½ cup raisins
2 cups almond flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon allspice
1 teaspoon ground ginger
1/8 teaspoon ground clove
½ cup shredded unsweetened coconut
3 eggs
½ cup melted coconut oil
½ cup maple syrup
1 teaspoon apple cider vinegar
1 ½ cup grated carrot
1 cup walnuts, toasted and chopped

Preheat oven to 350°F. Line a 12-muffin tin with paper liners.
Place raisins in a small bowl and cover with boiling water.
In a large bowl, mix together the almond flour, salt, baking soda, spices, and shredded coconut.
In a smaller bowl, whisk together eggs, oil, maple syrup, and apple cider viengar.
Drain the raisins. Stir raisins and grated carrots into wet ingredients. Stir wet ingredients into dry until just combined, then stir in walnuts.
Spoon batter into lined muffin tins. Batter will fully fill the liners.
Bake for about 25 minutes, until an inserted toothpick comes out clean. Transfer to a wire cooling rack and cool for 10 minutes.