Almond Flour Banana Carrot Muffins

Gluten and Sugar-Free

Almond Flour Banana Carrot Muffins
Almond Flour Banana Carrot Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    dl of almond flour

  • 1/2

    teaspoon baking soda (bicarbonate of soda)

  • Juice of 1/4 lemon

  • 4

    teaspoon ground cinnamon

  • 3

    teaspoon raisins

  • 2

    teaspoon grated Cardamom (this is a must have ingredient!)

  • 2

    eggs, beaten

  • 3

    tablespoons olive oil

  • 8

    tablespoons coconut milk

  • 2

    dl grated carrot

  • 2

    mashed bananas

  • 1

    dl = 1/4 cup + 2 tbsp + 2 tsp

Directions

•Preheat the oven to 170°C •In a bowl place the almond flour, baking soda, raisins, cinnamon, cardamom and stir to combine •In a separate bowl put the eggs, oil, lemon and coconut milk and whisk together. Add to the dry ingredients and fold through •Squeeze the excess water out of the carrots (if watery, mine has never been), mix with 2 mashed bananas •Add with the rest of the ingredients •Spoon the mixture into the prepared muffin tin or cups and bake for 45 minutes, or until the cake springs back when pressed in the centre.

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