If dense carrot cake and moist banana bread could have a baby, this would be it.
My favorite meal of the day is breakfast. I am always looking to sneak in vegetables into this meal. I find it curbs my cravings and helps me get in more nutrients throughout the day. I wanted a sweet treat that both satisfied my sweet tooth as well as provided my body with the fiber it needs to begin the day! Of course, I don’t use eggs in any of my baking, so these are vegan. I always bake paleo/gluten-free because I find that those alternatives taste just as great as regular flour. So I used blanced almond flour with a tad of coconut flour for this recipe. Lastly, I don’t like my muffins super sweet, so I use a small amount of maple syrup. But you can certainly use any sweetener you prefer. I would suggest either maple syrup, coconut sugar or honey!
My favorite way to enjoy these is with a spoonful of my favorite type of yogurt, some fresh blueberries and a drizzle of almond butter. But tag me in all of your creations on Instagram and I’ll share them on my page!
Makes 12 regular sized muffins.
Takes about 15 minutes to prepare and 30-40 minutes to bake depending on oven.
2 mashed bananas
2 large carrots
1 chia egg (1 tbsp chia seeds mixed with 2.5 tbsp water, let sit for 10 minutes)
1/4 cup maple syrup
1/4 tsp vanilla
1 cup blanched almond flour
1 tbsp coconut flour
2 scoops BetterBody Foods LIVFit superfood blend
1 scoop of Further Food Marine Collagen
1 tsp kale powder
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
Preheat oven to 400.
Get out two bowls. One for the wet ingredients, one for the dry ingredients. I recommend using a larger bowl for your wet ingredients as you will be adding your dry to the wet.
Mash two very ripe bananas in the bowl.
Grate the zucchini. Place on a cheese cloth or paper towel and squeeze all of the excess liquid out of it. Add it to the bananas.
Grate the carrots. Add it to the bowl.
Add one chia egg, maple syrup and vanilla extract to the bowl.
Mix everything together well.
Add the balanced almond flour, coconut flour, LIVFit Superfood Blend, collagen, kale powder, pumpkin pie spice, cinnamon, salt and baking soda to a bowl and mix well to remove any clumps.
Add the dry ingredients little by little to the wet ingredients, stirring continuously to avoid any lumps.
Once the wet and dry are mixed well together, fold in your raisins and walnuts. There’s nothing raw in there, so you can totally taste the batter at this point.
Scoop into 12 equal sized muffin tins.
Bake for 30-40 minutes. Check about 30 minutes into it to ensure the tops are not burning. These come out extremely moist. So even when you think they may be done, keep them in for another 5-10 minutes.
Store in the fridge for up to 4 days in an airtight container, or freeze for up to 2 months.
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