Carrot Cake Cream Cheese Muffins (grain-free, gluten-free)

Preheat the oven to 350°F (175°C). Line a muffin tin with 10 muffin liners.
Prepare the filling. In a medium bowl using an electric hand mixer, beat all filling ingredients at medium speed until light and fluffy. Set aside.
6 ounces (170 grams) full-fat cream cheese, 3 tablespoons raw sugar, 1/2 teaspoon vanilla extract, pinch salt
Prepare the muffin batter. In a medium mixing bowl, mix together the dry ingredients (almond flour through nutmeg). Set aside.
1 1/4 cups (125 grams) finely ground blanched almond flour, 2 tablespoons (16 grams) coconut flour, 1/2 teaspoon baking soda, 1/8 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg
In a large mixing bowl, mix together the eggs, oil, honey, and vanilla extract.
2 large eggs, 1/3 cup (75 grams) refined coconut oil, 1/3 cup (106 grams) honey, 2 teaspoons vanilla extract
Add the dry mix to the wet mix, stirring just until combined, and then gently fold in the grated carrots.
1/2 cup (50 grams) grated carrots
Pour a little batter into each cup so that they're about 1/5 or 1/4 full. Add about 1 tablespoon of cheesecake filling and then top with the remaining muffin batter.
Bake for 20 minutes or until a toothpick inserted in the side of a muffin comes out clean.
Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely. Refrigerate in an airtight container for up to 3 days.