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Super Healthy Vegan Banana Carrot Cake Muffins

Course Breakfast, Muffins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 300kcal

Ingredients

  • 1 and 1/2 cups overripe mashed banana
  • 1/4 cup avocado oil
  • 1/4 cup creamy almond butter
  • 1 tsp vanilla extract
  • 1 cup packed down grated carrot (used a food processor)
  • 1 tsp ground ginger
  • 2 tsp cinnamon
  • 1/4 tsp cardamom
  • 2 tsp baking powder
  • 1/4 cup coconut sugar
  • 3 tbsp tapioca flour
  • 1 cup almond flour
  • 1 and 1/3 cup gluten free measure for measure flour
  • 3/4 cup chopped walnuts

melted coconut butter for topping

Instructions

  • preheat the oven to 350 degrees.
  • mix the wet ingredients first and then add in the dry ones. mix until a thick batter is formed and well-combined. then, fold in the chopped walnuts.
  • use a large ice cream scooper and evenly distribute the batter past the top of parchment paper muffin cups.
  • bake at 350 degrees for 30 minutes. cool down and dunk the tops of the muffins in melted coconut butter.
  • store in the fridge in an airtight container and warm up as desired!