paleo carrot cake muffins

In which I continue to make muffins.

Muffins are just . . . nice. They're snack-size. Cute. No need for a bread knife. Quick to make. Easy to freeze. So many different kinds! And, bonus for me, they're one baked good that turns out really well with alternative flours. So that's why I keep baking them.

With this recipe, I essentially offer you portable carrot cake. Feel free to add cream cheese frosting. Who could object?

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Paleo Carrot Cake Muffins
(adapted from The Well Fed Homestead)

6 large eggs
1/3 cup coconut oil, melted
1/3 cup honey
1/2 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
2 cups grated carrot

1) Preheat oven to 350 degrees. Line 12-cup muffin pan with muffin liners; lightly spritz the inside of each liner with nonstick cooking spray.
2) In blender, process eggs, coconut oil, and honey for 15-30 seconds, until uniformly yellow and slightly foamy. Add all remaining ingredients except for carrot and blend until smooth.
3) In mixing bowl, stir together batter and grated carrot. Divide among prepared muffin cups and bake for 20 minutes, until tops are no longer wet. Let cool for 5 minutes in pan, then remove to wire rack to finish cooling.