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
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