Banana Carrot Muffins
Prep time
Cook time
Total time
Jeanette Kimszal: Jeanette
Serves: 12
Ingredients
- 1 cup whole wheat flour
- 1 cup almond flour
- 1 egg
- 2 tbsp chia seeds
- 3 ripened bananas
- 2 cup shredded carrots
- 1 cup water
- 1 tsp cinnamon
- 1 tsp baking soda
- 4 tbsp hemp protein powder (I like to use Manitoba Harvest Organic Hemp Pro Fiber Protein Supplement)
- 1 tbsp Coconut Olive (I like Nutiva Organic Virgin Coconut Oil)
- Cupcake liners
Instructions
- Pre-heat oven to 400 degrees Fahrenheit
- Take a mixing bowl and add the whole wheat and almond flour
- Add egg, chia seeds and mix together
- In a separate bowl mash the bananas and set aside
- Throw in the coconut oil, baking soda, cinnamon, water, and mix well
- Fold in the bananas and carrots and mix well
- Place the cupcake liners in a 12 count cupcake baking pan
- Fill the cupcake liners evenly until so all muffin mix reaches the top of the muffin
- Place in the oven for 25-30 minutes or until golden brown (if a toothpick comes out clean after inserting in the muffins they are done)
- Cool 10 minutes and serve