Pre-heat the oven to 180°C and line a cupcake tin with 12 cupcake paper liners
Get two bowls ready for mixing
In bowl 1, combine the almond flour, coconut flour, baking soda, and cinnamon
In bowl 2, combine the eggs, oil, maple syrup, and vanilla.
Now mix the wet into the dry until you have a smooth batter.
Lastly, fold in the grated carrot and crushed walnuts
Divide the batter evenly between the cupcake cases, filling a third of the way full
Bake the cupcakes for 20-25 minutes, until golden brown or until a toothpick inserted into the centre of the muffin comes out clean. Remove from the oven and allow to cool fully.