Equipment
- Oven
- juicer
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 osda
- 2 tsp cinnamon
- ½ tsp nutmeg
- 3 cups almond flour
- ¼ cup flax seeds
- ¼ cup hemp seeds
- 1/2 cup chopped pecans, or any other mix-ins of your choice
Method
- Preheat oven to 350.
- Using a mixer combine 2 large ripe bananas, 2 C carrot pulp from juicer, 2/3 C granulated sweetener, 3 flax eggs, and 1 tsp vanilla.
- Add 1/2 tsp salt, 1 tsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, 1/2 tsp nutmeg, and 3 C almond flour.
- Stir in 1/4 C flax seeds, 1/4 C hemp seeds, and 1/2 C 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!
Notes
These tasty treats are nearly guilt-free with only 65 calories, 4g fat, 3g net carbs, 3.5g protein, and 1.5g sugar per serving!
Nutrition
Calories 65kcal
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
