|10 min||25 min||35 min||7|
|1/2 cup||Almond flour/meal, Bob's Red Mill|
|1/4 cup||Coconut flour|
|1/4 cup||Coconut flakes, unsweetened|
|1/4 cup||Flaxseed meal (ground)|
|1 tsp||Baking powder|
|1/3 cup||Walnuts (chopped)|
|2 tbsp||Pumpkin seeds (pepitas)|
|1/4 cup||Raisins, seedless (sultana)|
|2 medium egg||Egg (or flax egg for vegan; see notes)|
|1/2 medium||Banana (mashed)|
|1/4 cup||Almond milk, unsweetened|
|1/2 tsp||Vanilla extract, pure|
|1/2 cup grated||Carrots|
1. Preheat oven to 350F degrees and grease a muffin tin or line with baking cups.
2. Combine all dry ingredients (almond flour, coconut flour, coconut flakes, flaxseeds, baking powder, cinnamon, salt, walnuts, pumpkin seeds and raisins) in a large bowl.
3. In a separate small bowl, whisk together remaining wet ingredients (eggs, banana, honey, almond milk, vanilla extract and carrots).
4. Add wet ingredients to dry and mix together.
5. Scoop mixture into muffin tins filling almost all the way (muffins will not rise a lot). Sprinkle the top with more coconut flakes if desired.
6. Bake for 22-25 minutes. Remove from oven and transfer to a cooling rack. Enjoy!
You can find almond/ coconut flour in the health food section at your local grocery store, or on Amazon. Look for blanched almond flour.
Replace each egg with flax egg. You can make a flax egg by combining 1 tbsp flaxmeal with 3 tbsp water and allowing it to sit for 10 minutes.
High in beta carotene which converts to vitamin A in your body and is important for healthy skin, immune health and vision.