Carrot Coconut Muffins - Grain and Dairy Free

I made these this morning from the Fast Paleo Top 10 Muffins!

Ingredients:

1/4 cup coconut oil
1/4 cup honey
6 eggs (I used 7 as they were a bit small)
1 tsp vanilla
2 tsp cinnamon; 1/2 tsp nutmeg
1/2 cup coconut flour
1/2 tsp baking soda; 1/4 tsp salt
1 cup shredded carrots
1/4 cup unsweetened raisins

Method:

Preheat oven to 180 degrees. Line a 12 cup muffin pan with muffin liners.

In a large bowl, melt together coconut oil and honey. Whisk in eggs and vanilla.
In a small bowl, stir together coconut flour, cinnamon, nutmeg, baking soda, and salt.
Stir dry ingredients into wet ingredients and combine thoroughly.
Fold in shredded carrots and raisins. Scoop 1/4 cup of batter into each muffin liner. Makes 12.

Bake for 20-25 minutes, until a toothpick inserted into center comes out clean.