Preheat oven to 350ºF and line a 12-count muffin tin with liners.In a large bowl, combine almond flour, coconut, turmeric, baking soda, salt and cinnamon.In a small bowl, whisk eggs, maple syrup, oil and vanilla. Fold wet mixture into dry ingredients and stir to combine. Fold in carrots.Spoon batter into muffin cups, filling each two-thirds full. Bake for 20 to 25 minutes, until a toothpick inserted in center of muffins comes out clean.NOTE: If following our Meal Plan, refrigerate or freeze leftover cooled muffins in a covered container; reheat when called for. The recipe makes more muffins than you’ll need for the plan.