I love muffins and spice cake!  This muffin recipe reminds me of spice cake, and it is belly friendly, has vegetables in it (carrots)  and is sweetened with honey.  It also includes gelatin for a bonus gut healing ingredient.

Ingredients:

1/2 Cup Coconut Flour

3 1/2 Cups of Shredded Carrot

4 Pastured Eggs

1/2 Cup of Raw Walnuts, Coarsely Chopped

1/4 Cup of Olive Oil or Melted Coconut Oil

1 1/2 Tablespoons Grass Fed Collagen

1/4 Cup of Clear Clover Honey

1/4 Cup of Coconut Milk

1 teaspoon SCD Legal Vanilla Extract

1/4 teaspoon Pink Himalayan Salt

3/4 Teaspoon Baking Soda

1 Teaspoon of Cinnamon

1/2 Teaspoon Ground Ginger

1/4 Teaspoon Nutmeg or Mace

1/8 teaspoon Cloves

Whole Walnuts for the Tops

Directions:  Preheat Oven 350°.  Place muffin cup liners in pan.  Place eggs, coconut flour, carrots and gelatin in a food processor and pulse until blended.  Add honey, coconut milk, olive oil or coconut oil, vanilla, spices and baking soda. Pulse again until well blended. Using a muffin scoop, place level scoops into muffin papers. Top with a whole  walnut (I use walnuts from nuts.com. ) Bake 35 to 38 minutes until set and browned on the top.

Makes a bakers dozen.