Banana Carrot Pecan Muffins


A moment of silence please. It’s like a carrot cake and a banana bread fell in love and had 12 delicious baby muffins. Best served with a dollop of almond butter, because these are low fat, nutritious bundles of joy that will make your bellies smile and beg for a cup of coffee ?! Appreciate the tiny little pieces of shredded carrot?!
What I did:

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Healthy Banana Carrot pecan Muffins


1 1/4 cups oat flour
1/2 cup almond meal
1/4 cup ground flaxseed
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1-2 mashed medium bananas
1/4 cup lightly packed brown sugar
2 tbsp honey or agave
1 tbsp macadamia oil (any will do)
1/4 cup no-sugar added applesauce
1 egg, 1 egg white
1/2 teaspoon vanilla
1 cup finely grated carrots
1/4 cup finely chopped pecan pieces


Preheat the oven to 350 degrees F. Grease muffin pan with nonstick cooking spray.

In a large bowl, whisk together the flour, meals, baking soda, salt, cinnamon and nutmeg.

In a medium bowl or in a large liquid measure, whisk together the bananas, brown sugar, oil, honey, applesauce, eggs and vanilla.

Stir the wet ingredients into the dry ingredients along with the carrots carefully as to not overmix!

Spoon the batter evenly in muffin tins 22-23 minutes until toothpick inserted into the center of middle muffin comes out clean or with a few moist crumbs.

Cool in the pan for 10 minutes before removing muffins (or eat them hot and burn your tongue like I did!!! Better try to wait!

ENJOY with a dollop of almond butter. Heaven in your mouth, I promise you this!!

Xoxo, Ana

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