Sweet Sunrise Carrot Muffins

This is a great, simple, grain-, dairy-, and sweetener-free recipe that takes advantage of the naturally sweet flavors of carrot and banana. I love the vibrant orange color of carrots and pastured eggs yolks in the morning. Pair these carrot muffins with some meat or eggs for a well-rounded breakfast – they are a wonderful sweet morning accompaniment – or simply enjoy as a snack.

2 cups sliced carrots, steamed (until they are really, really soft)
2 over-ripe bananas (the riper they are, the sweeter your end-product will be)
4 eggs
¼ cup coconut flour
1 tsp cinnamon

Preheat your oven to 350. Blend all of your ingredients together until smooth, and then pour into muffins tins. Sprinkle the tops of your muffins with a little bit of cinnamon to add color. Bake for for approximately 25 minutes, or until the centers are set. Allow to cool slightly, and then enjoy. This recipe makes about 10 large muffins.

I am sharing this recipe at Totally Tasty Tuesday, Delicious Dishes, Slightly Indulgent Tuesday, Teach Me Tuesday, the Tasty Tuesday Parade of Foods, Foodie Wednesday, Cast Party Wednesday, and Let’s Do Brunch.

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This entry was posted in Breakfast, Recipes, Sweet Treats. Bookmark the permalink.

2 Responses to Sweet Sunrise Carrot Muffins

  1. Chaya says:

    I am imagining the flavors of these muffins and I love what I can imagine it to taste like. Thanks for linking this to Let’s Do Brunch. I will come to your brunches any time.

  2. What a lovely recipe – really delicious and healthy too. I love how you took advantage of the natural sweetness in carrot and banana. Thank you for sharing another wonderful recipe with Let’s Do Brunch.

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