These pecan carrot cake muffins are delightful—loaded with carrots, pecans, baking spices, and sweetened with molasses. A lovely gluten free breakfast treat or guilt-free afternoon snack.

Serves 4

Instructions:

1. Preheat oven to 350°F.
2. In a large bowl or electric mixer fitted with a whisk attachment, whisk almond flour, baking powder, salt, cinnamon, ginger, and nutmeg. Add in eggs, coconut oil, vanilla, molasses, carrots, and chopped pecans, and continue to whisk until blended.
3. Grease muffin tin with pan release spray, and line with muffin cups. Evenly fill cups ¾ of the way, top each muffin with a pecan piece, and bake for 30 minutes or until muffins are cooked completely (test muffin center with a toothpick, if the toothpick comes out clean the muffins are done). Let rest for 1 hour before serving.

Tip: Store extra muffins in the freezer for a quick thaw and bake breakfast option. They will keep for 1–2 months, if well sealed.