Description
These healthy banana carrot muffins are made with almond flour and only sweetened with bananas (no added sugar). They're great for a nourishing snack or addition to breakfast. Gluten free, dairy free and paleo!
Ingredients
Scale
- 2 cups blanched almond flour (190g)
- 1/2 cup tapioca starch (60g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1 cup mashed bananas (225g)
- 3 large eggs
- 1 cup shredded carrots (85g)
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Line a muffin tin with 12 silicone muffin liners.
- In a large mixing bowl, whisk together the dry ingredients. This includes the almond flour, tapioca starch, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- In a separate bowl, whisk together the wet ingredients. This includes the mashed banana, eggs, grated carrot and vanilla.
- Pour the wet mixture into the dry mixture and stir with a spatula until combined.
- Scoop the batter into your lined muffin tin, filling each slot nearly to the top. You should get 12 muffins.
- Place the muffins in your preheated oven and bake at 350 degrees F for 25-30 minutes. When done, the muffins with be fluffy with golden brown tops.
- Take the muffins out of your oven and let them cool for 5 minutes in the pan, then transfer them to a wire cooling rack. Remove the silicone cups and cool to room temperature.
- Store leftover muffins in an airtight container in the fridge, up to one week.
Notes
For best results, measure ingredients by weight (when given).