A delicious grain-free take on carrot cake muffins made with almond flour and arrowroot starch.
Preheat oven to 350F.
In medium sized bowl, mix together all dry ingredients (flours, spices, and baking soda). In separate bowl, mix together all remaining ingredients (eggs, syrup, oil, and carrot). Eggs should be room temperature so they don't solidify the coconut oil while stirring!
Add wet ingredients to dry and mix well, until smooth.
Divide batter evenly into muffin cups and bake for 20 minutes, until a fork or toothpick comes out clean.
Let cool for 5-10 minutes and enjoy!