Yield: 12

1 1/2 cups paleo baking flour (I used Bob's Red Mill)
1 Tbsp. cinnamon
1 tsp. ground ginger
Generous pinch ground nutmeg (preferably freshly ground)
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 large eggs
1/2 cup maple syrup
1/4 cup unrefined coconut oil
2 tsp. vanilla extract
1/2 cup grated carrots (about 1 large carrot)
1 large firm apple, peeled, chopped
1/2 cup sliced almonds

1. Preheat oven to 350ºF. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. In a high-speed blender, mix eggs, maple syrup, coconut oil, and vanilla until well blended. Pour into bowl with flour mixture, add carrot, apple and almonds and stir until all ingredients are well combined.
3. Divide batter among muffin cups and bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan on a wire rack for 5 minutes, then remove muffins to rack to cool completely. Store leftovers covered in the fridge.