I came across a recipe that sounded good but I wanted to try for myself with some of my favorite ingredients. I made a batch and it was quickly devoured, and… I was quickly getting requests for more. That kind of review is all I needed to hear. I assure you that nothing tastes “healthy” or “vegan” or gluten-free here, in fact these muffins are super moist and super flavorful! That they are healthy, gluten-free and vegan is just a bonus!

Ingredients:

  • 1 ¾ cup almond flour
  • 1 tsp flax meal
  • 1 tsp aluminum-free baking powder
  • 1 tsp aluminum-free baking soda
  • 1 ¼ tsp cinnamon
  • ¼ tsp all-spice
  • 2 ripe bananas mashed (with a fork or potato masher)
  • 3 large carrots, washed, peeled & shredded (using food processor or potato grater)
  • ¼ cup pure maple syrup
  • 1 tsp vanilla
  • 1/5 cup almond milk
  • Splash ACV*
  • Optional add-ins: organic raisins, toasted walnuts

Directions:

  • Preheat oven to 350
  • Spray muffin tin with coconut oil cooking spray
  • Combine first 6 dry ingredients in a bowl
  • Combine wet ingredients (7-12) in a larger bowl
  • Blend the dry ingredients into the wet ingredients
  • Add in optional raisins or walnuts if desired
  • Spoon into greased muffin tins
  • Bake for 20-25 minutes, until toothpick inserted into center comes out clean
  • Cool on wire baking rack

Wholey Fit Nutrition, LLC
www.wholeyfitnutrition.com
info@wholeyfitnutrition.com

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