Using high-protein almond flour and very little sweetener makes these muffins a good choice for breakfast. You will feel satiated longer because of the fat and protein found in the almond flour and eggs. Be sure to use “blanched almond flour” which is very finely ground.
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
