Pumpkin Spiced Carrot Muffins

Pumpkin Spiced Carrot Muffins

Ingredients
2 cups tigernut flour
2 tablespoons cassava flour
1 teaspoon baking soda
¼ teaspoon Himalayan salt
¼ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 teaspoon cinnamon 
4 eggs
½ cup unsweetened applesauce
¼ cup melted grassfed ghee or coconut oil
2 teaspoons vanilla extract
½ cut shredded carrots
¼ cup chopped raw walnuts (optional)

Directions

1. Preheat oven to 350F and line a muffin tray with liners or grease well.
   
2. In a large mixing bowl, combine the flours, baking soda, salt, and spices. Mix well with a fork or whisk.
   
3. In a medium bowl, whisk the eggs. 
   
4. Add the applesauce, ghee or coconut oil, and vanilla. Mix well.
   
5. Add the wet ingredients into the bowl of dry ingredients and fold until combined. Add the carrots and walnuts and mix through batter.
   
6. Using a 2” spring-release cookie scoop, evenly distribute the batter in the prepared muffin tray.
   
7. Bake for 25-28 minutes. Cool for at least 10 minutes.