In a powerful blender, combine the first 9 ingredients. Blend until combined and creamy.
In a large bowl, combine the flour, meal, powder and soda.
Pour the wet ingredients into the dry and mix.
Stir in the carrot until everything is combined.
Prep a muffin tray with liners and portion out the batter evenly.
Top each muffin with chopped almonds.
Bake for fifteen minutes, rotate the tray and bake another 8-10 minutes or until cooked through.
Remove from the oven and let sit in the tray until fully cooled.
Note: if making these carrot muffins for young kids or babies, do not add chopped almond to the top of the muffins.Want sweeter muffins? Add in ½ cup raisins to the recipe!All of these ingredients can be found in my Pantry Staples.