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Carrot and Banana Muffins

Yields1 Serving

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.

 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
1

Preheat the oven to 180 degrees celcius.

2

In a large bowl, mash or blend the bananas.

3

Add the eggs and mix through until smooth.

4

Add all the other remaining ingredients and mix through thoroughly.

5

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

6

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!

7

Enjoy warm with butter, or store away for lunches!