Carrot-Cherry Muffins (gluten free)

I am a big fan of Carrot cake!....So these muffins are right up my alley and with the spices that are in here they scream FALL!..If you wanted to, you could even add cream cheese frosting to these to make them really special...but the best part of them are the cherries, I just love the sweetness they add, being that the only sugar in them is honey!...Well here is what I did.....Enjoy!

 

 

 

INGREDIENTS

 

Dry

 

1 1/2 Cups Almond flour

3 Tablespoons Coconut flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice

1 cup grated carrot (I used 1 large carrot)

1/2 cup dried cherries

add dry ingredients to bowl and set aside

 

Wet

 

2 eggs

1 teaspoon vanilla

1/3 cup honey

1/3 cup coconut oil (melted)

whisk together

 

DIRECTIONS

Preheat oven to 350

 

Add wet ingredients to dry and mix well.

Add cupcake liners to muffin tin and fill 3/4 full with batter

(if not using liners spray muffin tin well with non stick spray)

Bake for 20- 25 minutes.. mine took about 23 minutes