The light blend of spices in these muffins pairs beautifully with their rustic texture – a heavenly combination. They're reminiscent of carrot cake, with dried cranberries and a dash of cardamom to set them apart. I used cassava flour because of its soft texture, and gelatin eggs for binding since I'm still having a little trouble with egg whites. Maple syrup and coconut oil keep them moist while adding subtle sweetness, just the way I prefer.