Step 1

Preheat oven to 350° F and line muffin tin with silicone or paper liners sprayed with cooking spray.

Step 2

Combine dry ingredients in a medium bowl: almond flour, coconut flour, cinnamon and baking soda.

Step 3

In a large bowl, whisk together eggs, almond milk, coconut oil, honey and coconut sugar. Stir in grated carrots.

Step 4

Add dry ingredients into the bowl with the wet ingredients and stir until just combined. Gently fold in raisins.

Step 5

Pour or scoop dough into prepared muffin pan.

Step 6

Bake for 30 minutes or until the tops are golden brown and a toothpick comes out clean. Cool completely and enjoy!

Step 7

Let the muffins cool and enjoy. Top with nut butter or coconut butter if you wish.

Step 8

Store in an airtight container at room temperature for 2-3 days, in the fridge for up to 5 days or in the freezer for up to 3 months.