Ever have a leftover in your fridge right on the brink of expiration and you’re desperately racking your brain for something to make? Well…for me, that it was carrots! I had bought shredded carrots for my Easy peasy Vegetable Lo Mein, but I still had quite a bit leftover. Solution? Carrot and Banana muffins! Sorry friends, I seem to be on a muffin binge these days, but I swear this recipe is different than my Oatmeal Banana Muffins. If you’re looking for a fluffy, healthy breakfast muffin look no further!
Carrot and Banana Health Nut Muffins
- 2 bananas
- 2 eggs
- 1 cup carrots
- 1- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tablespoons maple syrup
- 1-1/2 cup almond flour
- 3 tsp chia seeds
- 2 tsp flax seeds
Optional: 1/4 cup chopped walnuts (topping)1. Preheat oven to 350 degrees.
2. Mix together all ingredients using a stand mixer or hand mixer. You can also use a blender if you like, but if you do add the carrots at the end and mix by hand.
3. Optional: Top with chopped walnuts!
4. Bake at 350 degrees for 22-25 minutes.
Ps. I use coconut oil to grease up my muffin tins!
Enjoy your breakfast!