Carrot Breakfast Muffins (grain-free + sugar-free)
Soft, tender, and just lightly sweet, these carrot muffins get their flavor from bananas, carrots
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Cooking tools:
- Oven
- Muffin tin
- Cupcake liner
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Grater
- Fork
Ingredients
- 4 large eggs
- 1 medium ripe bananas mashed (¼ cup)
- ¼ cups melted coconut oil
- 2 tablespoons maple syrup (or honey)
- 1½ cups shredded carrots
- ¼ cups raisins (or dried currants)
- 2½ cups blanched almond flour
- ¾ teaspoons baking soda
- ¼ teaspoons sea salt
- 1 teaspoon cinnamon
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