Healthier Carrot Cake Cupcakes recipe

(Inspired by: www.texanerin.com) Ingredients: 🔅1 1/4 cups Almond flour... 🔅2 Tbsp. of coconut flour 🔅1/2 tsp. of baking soda 🔅dash or 2 of Himalayan pink salt 🔅1 1/2 tsp. of ground cinnamon 🔅1/2 tsp. of ginger or pumpkin spice (I used pumpkin spice.) 🔅1/4 tsp. of nutmeg or allspice (I used allspice.) 🔅2 eggs 🔅1/3 cup of unrefined, organic coconut oil 🔅1/3 cup of raw honey 🔅2 tsp. of vanilla extract 🔅1/2 cup of grated carrot (1/2 of a large carrot) Directions: 1) Preheat oven to 350F degrees & line a muffin tin w/8 muffin liners. 2) In a medium bowl, mix all the dry ingredients. Then set aside. 3) In a large bowl, mix together eggs, coconut oil, raw honey, & vanilla. 4) Add the dry mix to the wet mix and fold in the carrots. 5) Divide the batter into the lined muffin tins and bake for 17-20 minutes. (If a toothpick inserted in the center is clean, they are done.) 6) Let the muffins cool before removing them from the muffin tins. 7) Frosting is optional. Enjoy 😋