GLUTEN FREE CARROT CAKE MUFFINS
The perfect dessert (but also breakfast) for when you're craving something sweet but not sugary.
INGREDIENTS & EQUIPMENT
2 bananas, mashed
3 eggs, room temp
3 tbsp coconut oil
¼ cup almond milk
⅓ cup almond butter
1 tsp vanilla extract
2 dates, chopped and remove pits
⅓ cup coconut flour
1 tsp cinnamon
¼ tsp baking powder
¼ tsp baking soda
⅓ cup shredded carrots
handful of raisins, optional
Measuring cups and spoons
12-count muffin tin
Stand Mixer
Mixing bowls
METHOD
MIX bananas, eggs, coconut oil, almond milk, almond butter, vanilla, and dates in a stand mixer
ADD dry ingredients - coconut flour, cinnamon, baking powder, and baking soda - mix it until well combined
SCOOP into muffin tin (if you use a ¼ cup to measure, it fits perfectly into 12 muffins)
BAKE at 350F for 20-25 min
NOTES
LEFTOVERS: Store in an airtight container on the counter or in the fridge