1 large carrot, peeled and grated (1.5 cups shredded carrot)
1 Fuji apple, peeled and grated
2 eggs, lightly beaten
1/3 cup coconut milk
3 tablespoons pure maple syrup
1 teaspoon fresh ginger, peeled and grated
¼ cup almond meal
¾ cup brown rice flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
¼ teaspoon kosher salt
Preheat the oven to 375 degrees F and lightly oil a 9-hole muffin pan
Whisk together the eggs, coconut milk, maple syrup, and ginger.
Add in the grated carrot and apple and stir to combine.
In a separate bowl, mix together the remaining (dry) ingredients.
Pour the dry ingredients into the bowl with the wet ingredients and mix until combined.
Fill the muffin holes 3/4 of the way up and bake for 20 to 25 minutes, or until muffins test clean.