Ingredients

MUFFIN

180 g almond meal
80 g potato starch
100-130 g raw sugar or maple syrup
2 tsp baking powder
1 pinch pink Himalayan salt
2 eggs or if vegan, 2 flax eggs
2 navel oranges zest and juice
120 g purified coconut oil or ghee, melted
170 g carrot grated

TOPPING

80 g flaked almonds

Method

1. Preheat oven to 150 degrees and prepare a muffin tray by lining with muffin cases.
2. Place all dry ingredients in a mixing bowl. Mix until well combined. Add the remaining ingredients and mix until just combined.
3. Divide mixture amongst the muffin case. Top with almond flakes. Bake for 30 – 35 minutes or until cooked.
4. Remove and allow to cool.
5. Enjoy!