Brownies On Repeat

These gluten-free muffins are packed with carrots and sweetened with banana and a hint of maple syrup making them perfect for a healthy snack or quick breakfast on the go!

Prep:
10
minutes
Cook:
25
minutes
TOtal:
30
minutes

Ingredients

  • 1 cup gluten free oat flour
  • 1 cup packed super fine blanched almond flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1 scoop protein powder, optional (I used Four Sigmatic protein blend)
  • 2 eggs, slightly beaten
  • 1 ripe banana, mashed
  • 2 small or 1 large carrot, grated
  • 1/4 cup toasted coconut flakes
  • 1/4 cup currants or raisins
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened non dairy milk
  • 1 tablespoon olive oil (any neutral oil will work)
  • 1 teaspoon apple cider vinegar (or fresh lemon juice)
  • handful of walnuts for topping, optional

Instructions

  1. Preheat oven to 350 degrees F. Line 12 muffin cups with liners.
  2. In a large bowl, whisk together oat flour, almond flour, salt, baking soda, spices, and protein powder if using.
  3. In a separate large bowl, mix together eggs, banana, grated carrot, maple syrup, vanilla, nut milk, olive oil and apple cider vinegar until smooth and well combined. Add dry ingredients to wet ingredients and stir until just combined.
  4. Add in dried fruit and coconut flakes.
  5. Divide batter evenly between muffin cups, filling 3/4 of the way full. Top with pieces of walnuts if using.
  6. Bake for 20-25 minutes or until toothpick inserted come out clean or with just a few crumbs attached.
  7. Transfer pan to a wire rack to cool for 10 minutes then remove muffins from pan and place on wire rack to cool completely. Makes 12 small muffins.