Preheat oven to 350°F.

Line a 12-cup standard muffin tin with paper muffin cups.

Melt the coconut oil.

In a small bowl, combine the flaxseed and water. Let stand for 5 minutes to thicken.

In a large bowl, combine the flour, almond meal, oats, cinnamon, baking soda, and salt.

In a separate bowl, combine the syrup, coconut oil, flaxseed, cider, and carrots.

Create a well in the center of the dry ingredients.

Pour the wet mixture into the dry ingredient’s well, and mix until just combined.

Spoon the batter into the muffin cups, filling each to the brim.

Place into the oven and bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25-30 minutes.

Remove from the oven and allow muffins to cool completely before storing.

Serve and enjoy!

*Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat them on low power in the microwave.