Grain-free, veggie and protein-filled muffin makes a nutritious healthy breakfast or snack anytime. You can freeze Carrot Banana Grain-Free Muffins in airtight containers and put them in lunch boxes, as needed.
2 cups Carrots grated or chopped
2 Ripe bananas
4 Organic eggs or 1.5 tbsp. ground flaxseed
2/3 cup Pure maple syrup
1 cup Almond flour
1 1/2 cups Coconut flour
1/2 tsp. Baking powder
1/4 tsp. Ground nutmeg
1 tsp. Cinnamon
1 pinch Sea salt
optional: Raisins and walnuts
Preheat the oven to 350 F.
Put the carrots, the bananas, the eggs and the syrup together in the blender and process until the carrots are almost mushy.
In a large bowl, combine all dry ingredients. Pour the blender contents into the dry ingredients and mix the batter.
Spoon the batter into 12 lightly oiled muffin cups.
Bake for about 30 minutes. These muffins come out best if they bake slowly. Muffins are done when a toothpick inserted in the center comes out clean.