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2 cups almond flour (or gluten-free all-purpose flour)

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground turmeric

1/2 cup unsweetened applesauce

1/4 cup honey or maple syrup

2 large eggs

1/4 cup melted coconut oil

1 teaspoon vanilla extract

1/2 cup blueberries (fresh or frozen)

1/4 cup chopped walnuts or pecans

1/4 cup shredded carrots (optional, for added nutrients)

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Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.

In a large bowl, whisk together the almond flour, baking soda, salt, cinnamon, ginger, and turmeric.

In a separate bowl, whisk together the applesauce, honey (or maple syrup), eggs, melted coconut oil, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Gently fold in the blueberries, nuts, and shredded carrots (if using).

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

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

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.