Flourless carrot mini muffins

From pccnaturalmarkets.com w/ minor tweaks

INGREDIENTS:

1 unsalted toasted almonds or walnuts or mixed

1/2 cup almond meal
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
2 teaspoons grated lemon zest
4 large eggs
1/3 cup granulated sugar
1 teaspoon vanilla extract
2 cups finely grated carrots (about 10 ounces)

DIRECTIONS: 

Preheat oven to 350° F with a rack in the middle. Oil a mini muffin pan.

Combine the almonds or/and walnuts and the brown sugar in a food processor fitted with the steel blade. Blend until the nuts are finely ground. Add the almond meal, baking powder, salt, cinnamon, nutmeg and lemon zest, and pulse together.

In a large bowl, beat the eggs with an electric beater until thick. (You also may use a stand mixer.) Add the granulated sugar and continue to beat until the mixture forms a ribbon when lifted from the bowl with a spatula. Beat in the vanilla. Add the almond mixture and the carrots in three alternating additions, and slowly beat or fold in each time.

Scrape the batter (mine turned out somewhat runny) into the mini muffin pan. Bake 25 min or until firm to the touch and a toothpick inserted into the center of the cake comes out clean. Remove from oven and allow to cool on a rack for 10 minutes.

Remove carefully with a small plastic spoon. Allow the ini muffins to cool completely before serving.

These keep well in the fridge for up to 5 days if wrapped well.

Makes 30 mini muffins!