Thursday, August 25, 2016

Carrot & banana mini muffins

My carrot cake cookies  are on permanent rotation in our house. I have them as a quick bite before my 5.30am workout and as an afternoon snack (very good covered in almond butter & jam, yum).  I've tried various other recipes of a similar ilk but nothing seems to hit the spot like they do. Introducing the carrot & banana mini muffin!!!! You can see the similarity, right?! The difference is they are lighter and much more cake like.  Like the carrot cake cookies they only require one bowl and come together quickly & easily. 

The original recipe is from The Castaway Kitchen  which is my new favorite paleo blog. Get following people, her Instagram & Snapchat feeds are amazing :)  I'm holding out for her cookbook.....!  I've tried a couple of her other recipes and they all turned out perfectly.

The main difference with her recipe is she cooks the carrots which I think is not necessary and I altered the dry ingredient ratios a little. 

Carrot & banana mini muffins
2 ripe bananas mashed
2 cups of grated carrot 
1/4 cup maple syrup
1/3 coconut oil
1 tsp vanilla extract
3 large eggs
1/2 cup coconut flour
3/4 cup almond flour
3/4 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
pinch of salt
1/2 cup of sultanas/raisins (optional)

Preheat the oven to 350F. Grease your muffin tin, mini or regular size.

Mash the bananas and mix in the grated carrot.  Whisk/beat in the remaining wet ingredients until fully incorporated.  Next mix in the dry ingredients, again you can do this all at once.  Fold in the raisins if using.

Scoop into your greased muffin tin. This quantity made 24 mini & 4 regular sized muffins. Cook for about 20 mins then check (skewer comes out clean), depending on size they may take a little longer.  Allow to cool a little in the tin then turn out on a wire rack to fully cool.  I keep mine in an airtight container in the fridge.

new silicon mini muffin tray - so easy!
Muffin love!