Equipment
- Oven
- juicer
- muffin tray
Ingredients
- 2 large overly ripe bananas
- 2 cups carrot pulp, leftover from juicing
- ⅔ cup swerve granulated xylitol sweetener
- 3 flax eggs, 3 TBSP Ground Flax Seed + 9 TBSP Warm Water - let sit for 10 minutes
- 1 tsp vanilla
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp nutmeg
- 3 cups almond flour
- ¼ cup flax seeds
- ¼ cup hemp seeds
- ½ cup chopped pecans, or any other mix-ins of your choice
Method
- Preheat oven to 350.
- Combine bananas, carrot pulp from the juicer, granulated sweetener, flax eggs, and vanilla in a stand mixer.
- Add salt, baking powder, baking soda, cinnamon, nutmeg, and almond flour.
- Stir in flax seeds, hemp seeds, and toasted chopped pecans, or whatever other mix-ins you would like! (Coconut, cacao nibs, almonds, etc.)
- Transfer batter to lightly greased muffin tin.
- Bake for 20-25 minutes.
- Don’t worry if you eat the whole pan in one sitting!
Nutrition
Serving 1muffinsCalories 366kcalCarbohydrates 34gProtein 13gFat 29gSaturated Fat 2gPolyunsaturated Fat 6gMonounsaturated Fat 3gSodium 320mgPotassium 278mgFiber 9gSugar 6gVitamin A 4802IUVitamin C 4mgCalcium 152mgIron 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
