Carrot cake muffins- crazy delicious& healthy

A Healthy & Delicious VERSION Of the Carrot Cake that WE ALL LOVE!

 Preheat the oven to 350°.

1 TBS psyllium husk powder
2 cups total > ¾ arrowroot flour
                         ¾ cup cassava flour
                          ½ cup tiger nut flour
                          ¼ cup amaranth flour
1 ½ teas guar gum
2 teas baking soda
¾ cup swerve ***
½ cup coconut sugar
2 teas cinnamon
¼ teas nutmeg
½ teas salt
1 ¼ cup coconut oil (melted)
1 ½ teas vanilla extract
 
4 large eggs (room temperature)
2 cups of shredded (on shredder or food processor) organic carrots


Place the batter evenly into greased tins.
Bake for 35-40 Minutes.
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*The batter looks stodgy BUT it is actually PERFECT!

**Options 1 cup chopped walnuts
** Optional 1 cup Lilly’s dark chocolate chips
***I prefer these not to be too sweet, but in case you like a sweet treat you can increase swerve to 1 cup. I loved it for its lower sweetness!