1 medium sized banana: Mashed.
2 large eggs
1/4 cup unflavoured coconut yoghurt: Or any yoghurt you prefer.
2 tbsp coconut oil: Melted
1/2 cup coconut milk
1/2 cup maple syrup
1.5 cups GF flour
1/2 tsp baking powder
1/2 tsp baking soda
1 and 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1 cup carrots: Finely grated with excess moisture drained.
1/2 cup chopped walnuts: This is optional.
How to make:
Preheat oven to 180 degrees Celsius and either grease or line a muffin tray. Set aside.
In a large bowl, mash the banana and add all the wet ingredients (except the coconut oil). Mix well until there are no lumps.
In a separate bowl, combine all the dry ingredients (except the walnuts).
Add the dry into the wet ingredients and add the 2 tbsp of coconut oil. Mix well.
Fold in the walnuts.
Fill muffin liners about 3/4 of the way full. Repeat with the rest.
Place in oven for 15-17mins or until a knife comes out clean.
Let cool for 5 mins and enjoy!
I add a glaze to the top by simply brushing over some honey!
Can last in the fridge for up to a week.
If you do decide to try this recipe (which I highly recommended, as they're delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!
Lots of love and carrot muffin making!