Servings: 6

½ cup almond flour ½ cup almond flour
½ cup lupin flour ½ cup lupin flour
½ cup sweetener ½ cup sweetener
1 tsp baking powder 1 tsp baking powder
1 tsp cinnamon 1 tsp cinnamon
½ tsp nutmeg ½ tsp nutmeg
¼ tsp allspice ¼ tsp allspice
¼ tsp salt ¼ tsp salt
2 tbsp butter, melted 2 tbsp butter, melted
3 eggs, at room temperature 3 eggs, at room temperature
¾ cup carrots, shredded ¾ cup carrots, shredded
½ tsp vanilla ½ tsp vanilla
⅓ cup chopped walnuts, optional ⅓ cup chopped walnuts, optional

Preheat the oven to 350F and line the muffin pan with liners or a silicone pan
In a large mixing bowl, combine the dry ingredients
In another mixing bowl, combine the wet ingredients and mix well
Add the wet ingredients to the dry and fold until well combined, fold in nuts if desired
Pour the batter between 6 muffin wells and bake for around 25 to 30 minutes or until a toothpick inserted in the center comes out clean and the muffins are golden.
Cool for at least 30 minutes