Soft, tender, and just lightly sweet, these carrot muffins get their flavor from bananas, carrots, and a hint of maple syrup. Made with almond flour and eggs, they’re a high-protein, nutrient-dense option that keeps you full and energized. Enjoy them warm for breakfast, pack them for an on-the-go snack, or pair with tea for a cozy mid-morning break.
Ingredients
Wet 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)
Dry Ingredients
2½ cups
blanched almond flour
¾ teaspoons
baking soda
¼ teaspoons
sea salt
1 teaspoons
cinnamon
