Ingredients:
2/3 cup olive oil.
3 eggs
1 1/2 cup almond flour/ chickpea flour (or whatever flour you like!)
1/2 cup chickpea flour or oat bran flour (or whatever flour you like!)
1/2 tsp baking soda
1 tsp allspice
1 tsp nutmeg or cardamom
1/2 tsp sea salt
2 tsp vanilla
3 1/2 cups grated carrots
Reheat oven to 350 degrees.
Grease and flour muffin tins, or use cupcake paper: grate carrots. I used recyclable cupcake paper.
How I do it: Beat eggs well and add in vanilla and oil, and then beat in carrots. Sift flour, spices, and baking soda into the wet mixture. Put mixture into muffin tins and cook for 30-35 min or till toothpick comes out clean. Cool and enjoy. I eat mine warm with some cashew cream.
Longevity plan option. You can use 1-2 tbsp of maple sugar. The sugar will equal 9-18 grams. Split between 12 cupcakes that would be 1.5 sugar per cupcake. The goal is to stay under 5 grams of sugar.
Instead of maple sugar maybe some blueberries would be nice. Think low sugar high fiber.