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These anti-inflammatory turmeric spelt muffins with carrots are really tasty, healthy and have no refined sugar. They're made with Brazilian nuts, coconut oil, honey and wonderful spices like turmeric and ginger. The reason those muffins are reddish is because the turmeric interacts with the alkaline baking soda to naturally turn these muffins red.

200 g Refined spelt flour
50 g Whole spelt flour
50 g Brazil nuts, ground into meal
1/2 tsp Baking soda
2 tsp Baking powder
1/3 tsp Black salt or sea salt
1/2 tsp Ginger powder
1 tbsp Turmeric powder
A large pinch of black pepper powder
50 g Coconut sugar
200 g Grated carrots (about 2 cups)
100 g Honey, creamy or clear
2 Eggs, lightly beaten
240 ml Buttermilk
85 ml Coconut oil, melted
18 Brazil nuts

Preheat oven to 190C/375F. Grease a 6-hole jumbo muffin pan with coconut oil or line a 12-hole, standard-size muffin pan with paper cases.
Sift flours, ground Brazil nuts, baking soda, baking powder, black salt, ginger and turmeric powder into a bowl. Stir in coconut sugar and grated carrot.
Whisk honey, eggs, buttermilk and melted coconut oil together in a jug. Add honey mixture to flour. Mix until just combined. Do not over-mix or the muffins won't be tender.
Divide the batter among the muffin holes. Bake for 30 minutes or until a skewer inserted in the centre of muffin comes out clean. Brush the top with a bit of honey w...