Carrot Cupcakes

Ingredients

2 1/2 cups almond meal
1/4 cup coconut flour
1/4 cup buckwheat flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 cup plus 2 tablespoons xylitol
2 packets stevia
6 tablespoons grapeseed oil
5 large eggs
3-4 medium carrots (3 cups grated)
Preheat oven to 350°

Directions

Oil two muffin pans or spray with oil 16 foil, paper-lined muffin cups. If using muffin liners, set them on a baking sheet, evenly spaced.

In a large bowl, with a whisk, vigorously stir together all dry ingredients, making sure there are no lumps of almond meal or xylitol. In a separate, smaller bowl, whisk together eggs and oil.

Add egg/oil mixture to the dry ingredients and stir to combine. Add grated carrots and mix thoroughly. With an ice cream scoop, scoop batter into oiled muffin pans or foil lined paper muffin cups, set on a baking sheet.

Bake for 18 minutes, or until tester inserted in center of a muffin comes out clean. Allow to cool completely before serving or icing.