Gluten Free Carrot Cake Muffins

• 1/2 cup chopped walnuts or pecans
• 2 1/2 cups carrots finely grated or chopped
• 2 cups blanched almond flour
• 1 cup tapioca flour
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 4 eggs
• 1/2 cup agave nectar or maple syrup
• 1/4 cup coconut oil
• 2 teaspoons vanilla extract real

1. Preheat the oven to 350 degrees.
2. Line the muffin tin with baking cups.
3. Put your chopped walnuts or pecans on a microwave safe plate and heat for about 30 seconds. Stir and heat another 30 seconds so they'll have a nice toasted flavor. Repeat this process until they are warm and fragrant.
4. Put your carrots in a food processor and finely chop them (or just finely grate) then measure out 2 1/2 C. Set aside.
5. In a large bowl whisk together all of the dry ingredients.
6. Beat the eggs until light and fluffy, then add the remaining wet ingredients.
7. Pour the wet ingredients into the dry and stir well.
8. Fold in the nuts and carrots.
9. Scoop about 1/4 C into each muffin tin.
10. Bake 15-20 minutes, or until a toothpick inserted into center comes out clean.
11. 11. Cool completely before icing.

walnuts, carrots, blanched almond flour, tapioca flour, xanthan gum, baking soda, baking powder, salt, cinnamon, nutmeg, eggs, maple syrup, coconut oil, vanilla

Taken from www.yummly.com/recipe/Gluten-Free-Carrot-Cake-Muffins-1657434 (may not work)