2 eggs or flax eggs (to make 2 flax eggs, mix 2 Tablespoon of ground flaxseeds with 5 tablespoons of water)
2 medium very ripe bananas (about 1 cup mashed)
¼ cup coconut oil, melted
1 tsp. vanilla
¼ cup maple syrup
¼ cup almond milk
½ tsp. cinnamon
½ tsp. ground ginger
¼ tsp. salt
1½ tsp. baking soda
1 scant cup oat flour (1 cup quick cooking oats, ground into flour)
½ cup buckwheat flour
½ cup almond meal/flour
2 carrots, grated (about one heaping cup)
Instructions
Preheat your oven to 350 Fahrenheit and grease a muffin pan with coconut oil.
If you are not using real eggs, make your flax eggs in a large mixing bowl. Stir the flax and water together and let it sit for about 5-7 minutes. If using real eggs, add eggs to a large mixing bowl and whisk together with a fork.
While you're waiting for your flax eggs, mash your bananas with a fork and grate your carrots.
Add the banana, coconut oil, vanilla, maple syrup, and almond milk to the eggs and stir to combine.
In a separate bowl, stir together the oat flour,* buckwheat flour, almond meal, baking soda, cinnamon, ginger and salt. Add the dry ingredients to the wet and stir until just combined. The batter will be a bit thicker and stickier than your typical muffin batter.
Add the grated carrots and fold into the batter.
Fill the muffin cups with the batter. I fill them almost to the top as these muffins don't rise very much. This will fill about 10-11 muffins.
Bake for 25-30 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let stand in the muffin pan for 20 minutes.
Remove remaining muffins and let cool completely before storing in an airtight container for up to five days, or freeze for up to three months.
Notes
*To make Oat Flour, I just use my coffee grinder to grind the oats into a flour. You can also use a food processor or a blender.
Recipe by Insightful Bite at https://www.insightfulbite.com/naturally-sweetened-banana-carrot-muffins-gf-vg/