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)
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.