Carrot cake meets muffins in this tasty, one-bowl recipe. The muffins rely on almond flour for their dense crumb (which also happens to mean they’re gluten-free), and the shredded carrot adds extra moisture. Basically, these muffins will stay fresh for quite a while. Nutmeg draws out the vegetal notes without overpowering the flavors, and a bit of butter adds richness. Serve with strong black tea or a cappuccino for a cozy snack. Pro tip: If you have the time, toast and cool the walnuts before chopping and proceeding with the recipe to add an extra layer of flavor to the batter.