[Foodie Friday] Banana Carrot Muffins

Ingredients:
Dry: 
1 1/4 cup almond flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tbs cinnamon
1/2 tsp allspice
Wet:
3 eggs - whisked
2 bananas - mashed
1/2 cup almond butter
1/3 cup raw honey
1/4 cup coconut oil
1 tsp vanilla extract
Fold In:
1 cup grated carrot
1/2 cup chopped walnuts, pecans or raisins

Yields:
Makes 12-14 muffins

Instructions:
1. Preheat oven to 350º F
2. In a large mixing bowl, combine all the dry ingredients above
3. In a separate medium bowl, mix together all wet ingredients above
4. Pour the wet ingredients into the dry ingredients bowl and mix well
5. Next fold grated carrots and the walnuts, pecans or raisins into the batter
6. Pour batter into lined muffin tin molds (use paper or silicone cup liners) Fill each cup about two-thirds full.
7. Bake 22-25 minutes, or until an inserted toothpick comes out clean
8. Cool and enjoy!