Carrot, Banana, Poppy Seed & Almond Muffins-PALEO
Yummy! Don’t forget the poppy seeds. They moist muffins will fill you up a breakfast time.
I had all these ripe bananas to use, a few carrots and was looking for a recipe with that combination. Of course, you can never find what you want exactly. So I combined a few recipes and this is the outcome. Try them!
I had all these ripe bananas to use, a few carrots and was looking for a recipe with that combination. Of course, you can never find what you want exactly. So I combined a few recipes and this is the outcome. Try them!
CARROT, BANANA, POPPY SEED & ALMOND MUFFINS- PALEO
Keywords: breakfast gluten-free paleo
Ingredients (18 to 20 large muffins)
- 1 1/4 cup almond flour
- 2 tbsp coconut flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbs cinnamon
- 1/2 tsp allspice
- 1 tbsp poppy seeds
- 3 eggs - whisked
- 3 bananas - mashed
- 1/2 cup almond butter
- 1/4 cup raw honey (use a bit less)
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1 ½ tsp almond extract
- 1 cup grated carrot
- Sliced almonds
Instructions
Preheat oven to 350 degrees F
In a large mixing bowl, combine all dry ingredients above
In a separate medium bowl, mix together all wet ingredients above
Pour the wet ingredients into the dry ingredients bowl and mix well
Fold grated carrots into batter
Pour batter into muffin tin molds lined with paper or silicone cups – fill each cup about two-thirds full
Bake 22-25 minutes, or until an inserted toothpick comes out clean
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