Carrot and Banana Muffins

Name: Carrot and Banana Muffins
Ingredients: 3 cups of grated carrot (peel before if not organic); 3 cups almond meal; 2 medium-large bananas; 2 tbsp Changing Habits Rapadura Sugar; 1/4 cup coconut oil; 5 free range eggs; 2 tbsp Changing Habits Cinnamon; 2 tsp homemade vanilla essence or 1 vanilla pod; 1 tsp bicarb soda; 1 tbsp apple cider vinegar

by Tessa | Nov 7, 2015 | 2 comments

A beautiful snack to accompany your lunch, for dessert or to enjoy with your loved ones. This mix has a whopping 3 cups of carrot. Just 1 medium carrot supplies you with 210% of your recommended daily intake of Vitamin A. The Vitamin A in carrots is coming from beta carotene, which is converted into Vitamin A in your liver. Vitamin A is particularly good for cancer prevention, is overall immune boosting and has the potential to prevent vision loss.

Yields1 ServingDifficultyBeginner

3 cups of grated carrot (peel before if not organic)

3 cups almond meal

2 medium-large bananas

2 tbsp Changing Habits Rapadura Sugar

1/4 cup coconut oil

5 free range eggs

2 tbsp Changing Habits Cinnamon

2 tsp homemade vanilla essence or 1 vanilla pod

1 tsp bicarb soda

1 tbsp apple cider vinegar

Preheat the oven to 180 degrees celcius.

In a large bowl, mash or blend the bananas.

Add the eggs and mix through until smooth.

Add all the other remaining ingredients and mix through thoroughly.

Line a muffin tray with extra coconut oil, poor in the mix evenly and then bake in the oven for approximately 35-40 minutes.

Check that the muffins are cooked by using a knife or skewer, dipping it into the muffin, and if it comes out clean (with no wet mix on it), then it is cooked!

Enjoy warm with butter, or store away for lunches!

CategoryBreakfast, Snacks

Ingredients

3 cups of grated carrot (peel before if not organic)

3 cups almond meal

2 medium-large bananas

2 tbsp Changing Habits Rapadura Sugar

1/4 cup coconut oil

5 free range eggs

2 tbsp Changing Habits Cinnamon

2 tsp homemade vanilla essence or 1 vanilla pod

1 tsp bicarb soda

1 tbsp apple cider vinegar

Directions

Preheat the oven to 180 degrees celcius.

In a large bowl, mash or blend the bananas.

Add the eggs and mix through until smooth.

Add all the other remaining ingredients and mix through thoroughly.

Line a muffin tray with extra coconut oil, poor in the mix evenly and then bake in the oven for approximately 35-40 minutes.

Check that the muffins are cooked by using a knife or skewer, dipping it into the muffin, and if it comes out clean (with no wet mix on it), then it is cooked!

Enjoy warm with butter, or store away for lunches!

Notes

Carrot and Banana Muffins

Ingredients Directions

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2 Comments

Julie on August 27, 2017 at 2:46 pm

would honey be an option instead of the sugar in this recipe?
Reply
- Jordan Pie on August 28, 2017 at 10:32 am
  
  Yes of course, honey is a great option you can use in this recipe 🙂
  Reply