Carrot Flaxseed muffins

Courtesy of Wheatbellyblog.com

2 cups ground almond meal

2 tablespoons ground flaxseed

½ teaspoon sea salt

1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 cup chopped pecans
Sweetener equivalent to ½ cup sugar (e.g., 3 1/2 tablespoons Truvia)
1 cup shredded carrots
2 tablespoons orange zest

¼ cup sour cream
 or coconut milk
2 eggs
1/4 cup walnut, coconut, or extra-light olive oil
Optional: 1/2 cup raisins

Preheat oven to 325º F. Grease muffin tin with oil.
Mix almond meal, flaxseed, salt, baking powder, cinnamon, nutmeg, cloves, pecans, and sweetener in bowl and mix.
Mix in carrots, orange zest, sour cream or coconut milk, eggs, oil, optional raisins and blend ingredients thoroughly.
Spoon mixture into muffin pan (fill each about ½ full). Bake for 40 minutes or until toothpick emerges dry. Cool and remove. Makes 10-12 muffins.
Serve with cream cheese or as is.