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aftermyown_heart
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Adjust the oven rack to the middle position and heat the oven to 350 degrees F (177 C). Line a 12-cup muffin tin with parchment muffin liners and set it aside.
In a large bowl, whisk together the almond flour, baking powder, cinnamon, and kosher salt until combined. Set aside.
In another large bowl, whisk together coconut oil and coconut sugar until combined.
Add the eggs and vanilla extract and whisk until fully incorporated.
Add the wet ingredients to the dry and mix until combined.
Gently fold in the shredded carrots, chopped walnuts, and raisins.
Using a greased large ice cream scoop, portion the batter into each parchment-lined muffin cup all the way to the top*.
Bake for 23-25 minutes until a toothpick inserted in the center of a muffin comes out clean or the center springs back to the touch.
Remove and let them cool for at least 15-30 minutes before serving.