Carrot-Almond Muffins with Ginger & Coconut

We've been doing the rain dance since the end of June with no luck. But finally, after weeks without a drop of moisture the skies opened up and the rain began to fall. We took the opportunity to stand outside and let ourselves get completely soaked. It was lovely. We haven't worked in the rain for a while and boy did it feel good. Since the rain started coming down pretty hard halfway through the morning we decided to do something we haven't done in months- take a half day!  Naturally, I wanted to spend most of the afternoon drinking coffee and hanging out in the kitchen. Baking muffins sounded like the best way to relax. These carrot-almond muffins were a great way to use up excess carrots from the fields and they are jam packed with hearty nutrition. If you are in need of a new healthy treat you've come to the right place. These puppies are loaded with almond meal, carrots, coconut, ginger and pure maple syrup. They have just the right amount of spice and they aren't too sweet which makes them an ideal breakfast treat with a cup of hot coffee or a glass of almond milk. I'm also addicted to slicing these muffins in half and placing them in the toaster oven for a few minutes and then spreading with a little coconut butter and a sprinkle of cinnamon. SO good! These muffins taste best with a cup of coffee and a good book. I'm currently reading "The Boys In The Boat" If I go missing for a while it's because I cannot put down this unbelievably inspiring story. If you haven't read this book yet stop what you are doing and pick up a copy asap! Oh yeah, and don't forget to bake these muffins so you have something to munch on while you are glued to the pages. Enjoy!