Preheat the oven to 350 degrees.
Place mini muffin liners into a mini muffin pan.
In a bowl, combine carrots, coconut oil, eggs, vanilla, milk, apple cider vinegar, and cane sugar.
Next, add the almond flour, coconut flour, brown rice flour, cinnamon, salt, nutmeg, and baking powder to the bowl.
Stir the dry ingredients into the wet ingredients until combined.
Fold in the raisins.
Scoop the muffin batter into the mini muffin liners.
Once all of the mini muffin liners are full, place the muffin pan in the oven.
Bake the muffins for 15-20 minutes or until the mini muffins are cooked through.
Allow the mini muffins to cool for 1 hour and top with Anthony’s Goods
Recipe: Cashew Coconut Frosting.
