Almond Flour Carrot Oat Muffins

Instructions

1. Preheat the oven:
   Set your oven to 180°C (350°F) so it reaches full temperature before the batter goes in. Prepare a muffin tray by lining it with paper cups or lightly greasing each cavity to prevent sticking.
2. Mix the wet ingredients:
   In a medium-sized mixing bowl, whisk together the eggs, honey or agave syrup, and melted coconut oil. Whisk for 1–2 minutes until the mixture becomes smooth, slightly thickened, and well-emulsified. This ensures even sweetness and proper moisture distribution in the final muffins.
3. Add the grated carrot:
   Stir in the grated carrot, mixing well until the carrot pieces are evenly dispersed. The carrot will help create a naturally moist crumb and subtle sweetness, so ensure there are no clumps stuck together.
4. Add the dry ingredients:
   Sprinkle in the almond flour, rolled oats, ground cinnamon, baking powder, and salt. Fold the mixture gently with a spatula. Mix only until the batter looks uniform and no dry pockets remain. Overmixing can make the muffins dense since almond flour and oats absorb moisture quickly.
5. Add optional ingredients:
   If using chopped nuts or raisins, fold them in with slow, gentle movements to keep the batter airy and avoid crushing the add-ins.

6. Fill the muffin cups: