I know I know, another muffin recipe, you love it. In London for 3 years I only had a loaf tin so everything was a loaf. Now I’ve got muffin tins, so you’re going to have to deal with it for now. This one was a cracker
CARROT BANANA MUFFINS
Makes 12-15 big ones or lots of little ones – Gluten Dairy and Sugar free – 25 minutes
3 ripe and ready bananas
2 small carrots grated (if they are huge maybe stick to one)
1/2 cup coconut oil
1 tsp vanilla extract
1 tsp baking powder
1 tsp cinnamon (add ginger or nutmeg if you’re feeling spicy)
1/2 tsp sea salt (optional but a queen baker once told me to always add salt to sweet things)
2 cups almond flour
1/4 cup coconut flour
2 Tbs of sweetener (honey, maple, Natvia or rice malt syrup)
Blend banana, eggs, coconut oil, vanilla and honey. In a separate bowl mix flours, baking flour and spices. Add wet to dry. Fold in the grated carrot. Spoon into patty pans. Top with nuts or coconut if you like for decoration.
Bake for 22-25 minutes at 180 degrees or until the skewer comes out clean.
Great for freezing