Method
1. Pre-heat oven - 180°C / 355°F
2. Prepare a clean muffin pan with paper muffin cups
3. Add golden raisins to a clean small glass bowl
4. Soak then set aside
5. Add ground almonds, baking soda, salt, allspice, ground ginger and unsweetened shredded coconut to a clean medium bowl
6. Blend until completely mixed
7. Add egg, honey, coconut oil, ginger and carrot to a clean medium glass bowl
8. Transfer soaked fruit to wet ingredients
9. Stir until completely mixed
10. Transfer wet ingredients to batter
11. Mix until combined
12. Transfer batter to muffin pan
13. Bake - approx 26 min, 180°C / 355°F