Yield: 20 muffins / Level; Easy

Prep time: 15 minutes / Cook time: 20 minutes / Total time: 45 minutes.

Gluten-Free / Refined Sugar-Free

Carrot cake and banana bread merge for this nutritious muffin that is packed with quality ingredients. Soft, chewy and crunchy make this such a satisfying breakfast with just a touch of sweetness and warm spices also making this a great anytime sweet treat.

Ingredients:

• 2 ripe bananas

• 2 eggs

• 3 Tbsp real maple syrup

• 1/4 cup greek yogurt

• 2 tsp vanilla extract

• 1 cup almond flour

• 1 cup chickpea flour (you can double the almond flour if you do not have this).

• 2 tsp baking powder

• 1 Tbsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/2 tsp salt

• 1 large carrot (1 cup), shredded.

• 1 Tbsp coconut sugar

• 1 cup shredded coconut, unsweetened

• 1/2 cup raisins

• 1/2 cup raw walnuts, chopped.

• Paper muffin liners or non-stick cooking spray.

Method:

• Preheat oven to 350°F and prepare two muffin trays with paper liners or grease them with non-stick cooking spray.

• In a medium size bowl, whisk the 2 eggs and add in the bananas mashing them into the eggs.

• Mix in the maple syrup, vanilla and yogurt.

• In a separate medium size bowl, whisk together the almond flour, chickpea flour, baking powder, coconut sugar, ground cinnamon, nutmeg and salt.

• Mix the dry ingredients into the wet ingredients until fully combined.

• Fold in the raisins, coconut, walnuts and shredded carrot.

• Using a spoon, scoop batter into muffin liners about 3/4 of the way full. You can fill them almost to the top for bigger muffins as they do not rise much while baking.

• Bake for about 15-20 minutes or until a toothpick inserted half way through comes out clean. Another way I like to test if my muffins and cakes are cooked through is to gently touch the top with my finger, and if the spot I touched bounces back undisturbed, its done.

• Place muffin trays on a cooling rack to cool.

Enjoy!