2 cups super fine almond meal, we used Bob’s Red Mill
1 cup old-fashioned rolled oats
1/2 cup chopped pecans
1/2 cup golden raisins
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon fine sea salt, we used La Baleine Sea Salt
3 eggs, beaten
1/2 cup raspberries
1 cup grated carrot (about 2 carrots)
6 tablespoons unsalted butter, melted
1/2 cup Grade B maple syrup
1 teaspoon vanilla
If You Care Loaf Pan or If You Care Paper Muffin Cups
Arrange a rack in the center of the oven and preheat the oven to 350°F. Line a 12-cup standard muffin tin with If You Care Paper Muffin Cups or use If You Care Paper Loaf Pan
In a large bowl, combine all of your dry ingredients: almond meal, oats, pecans, golden raisins, cinnamon, nutmeg, baking soda, and salt.
In a separate bowl, mix together the wet ingredients: eggs, raspberries, carrot, butter, maple syrup, and vanilla.
Add the wet ingredients to the dry ingredients, mixing until just combined.
If you are making muffins, spoon the batter into the muffin cups filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, about 25 to 35 minutes. If you are making a whole loaf, pour the entirety of the batter into paper loaf pan. Make sure the top is even; you can pat the loaf pan down on the counter a few times to remove any air bubbles. Bake the loaf for ~50 minutes, or until a toothpick comes out clean.