These moist and decadent muffins are filled with all the tasty goodness you want in a muffin. Soft, fluffy and full of amazing flavor. They're sweet and filled with healthy fats, fiber and protein. Feel free to top with chocolate chips or skip the chocolate and top with cream cheese frosting for an easter inspired muffin.
1/2cup dark chocolate chips for topping (optional)
Instructions
Preheat oven to 350 degrees Fahrenheit and line a muffin pan with parchment paper muffin cups. Spray with cooking spray or butter and set aside. In a large mixing bowl, combine all of the dry ingredients (flours to salt) and whisk until well combined. Set aside and begin shredding your carrots with a grater. Set your shredded carrots aside.
In a separate mixing bowl, combine wet ingredients. Mash up bananas with a fork until smooth. Add in coconut sugar, maple syrup, apple sauce, coconut oil, egg, egg white and vanilla extract. Mix until well blended. After wet ingredients are combined, gradually add in the dry ingredients one cup at a time. Be careful to not over mix.
Begin slowly folding in shredded carrots. Using a large scoop, spoon batter into each muffin cup and sprinkle (optional) dark chocolate chips on top. Bake for 22-25 minutes or until toothpick inserted comes out clean. Remove muffins from oven and let cool for 10 minutes and top with your favorite nut butter.