Banana Carrot Muffins
Ingredients
-
2
cups
gluten-free flour
-
2
tsp
baking powder
-
1
tsp
cinnamon
-
1
tsp
salt
-
6
oz
grated carrots
-
1 ½
cups
mashed ripe banana
-
2
eggs
-
⅓
cup
melted coconut oil
-
¾
cup
pure maple syrup
-
¼
cup
water
-
1
tsp
vanilla extract
-
⅓
cup
raisins
-
⅓
cup
diced walnuts
Instructions
- Preheat the oven to 375°F and grease a muffin pan.
- In a small bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Grate the carrots and mash the banana using a food processor or by hand.
- In a large bowl, mix the eggs, mashed banana, coconut oil, maple syrup, water, and vanilla extract.
- Add the dry ingredients to the wet mixture and stir just to combine.
- Fold in the grated carrots, raisins, and walnuts.
- Transfer the batter to the muffin pan and bake for 20 to 22 minutes until a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
12
Calories
234
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
218mg
Cholesterol
27mg
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