Ingredients
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Coconut oil to grease tin
1/2 cup of almond flour
1/4 cup of coconut flour
1 heaped teaspoon of ground cinnamon
1 teaspoon ground nutmeg
1 large ripe banana
4 large eggs
1 cup of grated carrot
1 tablespoon of maple syrup
1 teaspoon of baking powder (gluten free)
Method
1. Preheat oven to 180C Fan. Grease your muffin tin with the coconut oil. I made some of these in paper and some directly in the tin. They come out much better done directly in the tin!2. Lightly beat the 4 eggs. In a small bowl mash the banana and add the maple syrup, vanilla and carrots. Mix these in with the eggs.
3. Mix the dry ingredients in. Combine until you get a nice batter. Spoon it into the muffin tin. (Note: The original recipe called for salt, I didn’t put it in. It also asked for a tablespoon of cinnamon – I used a heaped teaspoon instead and it was plenty. Finally, I added baking powder – make sure to use gluten free as I was afraid they’d be like little rocks without it….)
4. Bake for 25-30 mins until they are crispy on the top and springy to the touch.
5. Cool the carrot muffins in the tin for 10 minutes before turning out. (I won’t judge you if you don’t follow this step.)
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