Almond Flour Carrot Oat Muffins

6. Fill the muffin cups:
   Spoon the batter into the prepared muffin cups, filling each one to about ¾ capacity. This allows room for the muffins to rise evenly without overflowing.
7. Bake:
   Place the tray in the preheated oven and bake for 18–20 minutes. The muffins are done when the tops turn golden, feel springy to the touch, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool and serve:
   Remove the tray from the oven and allow the muffins to cool in the pan for about 10 minutes. This resting period helps them firm up, making them easier to remove without breaking. Transfer to a wire rack to finish cooling if desired, then enjoy warm or at room temperature.

Notes

These muffins store well in an airtight container for 2–3 days at room temperature or up to a week in the refrigerator. They can also be frozen for longer storage and reheated gently before serving.