Fall Spiced Muffins

These gluten free muffins are lightly sweet and with the help of cinnamon, cloves, allspice and nutmeg, they taste like little bites of fall.

The honey butter just takes them over the top!

They’re a delicious, healthy complement to you afternoon tea or a perfect quick breakfast!

Fall Spiced Muffins

Ingredients

* 2¼ cups almond flour

* ½ tsp baking soda

* 1/4 tsp Celtic or Himalayan sea salt

* 2 tsp ground cinnamon

* 1 tsp ground nutmeg

* ½ tsp ground allspice

* ½ tsp ground cloves

* ½ tsp ground ginger

Wet Ingredients

* 3 tbsp butter or ghee oil melted

* 3 eggs

* 1 tbsp honey

* 1 tbsp vanilla extract

* 1/2 cup shredded carrot about 1 medium carrot

* ½ cup chopped walnuts optional

For Honey Butter

* ½ stick butter at room temperature

* 1 tbsp honey

Instructions

* Preheat oven to 350 F.

* In a large bowl, add dry ingredients, mix well and set aside.

* In a separate bowl, add melted butter or ghee and the rest of the wet ingredients and whisk until smooth.

* Combine wet ingredients and dry ingredients and mix well.

* Spoon about 1/4 cup of the batter into each muffin tin until they are all evenly filled.

* Bake muffins for 18-20 minutes (until a toothpick entered into center of the muffin comes out clean).

For Honey Butter

* Blend butter and honey together in a bowl. Cover bowl and chill in the fridge.

Enjoy!!

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