A perfectly sweet, but not too sweet, muffin great for topping or having all on its own.
They are vegan, gluten-free, dairy-free, and have no refined sugar - they are naturally sweetened with dates + banana.
It's like carrot cake, elevated.
30 minutes | 12 servings
1/2 cup Almonds
1/4 cup Unsweetened Coconut Flakes
2/3 cup Oats
1 cup All Purpose Gluten Free Flour
1 1/2 tbsps Baking Powder
1 tsp Cinnamon
1/2 tsp Sea Salt
1/2 cup Cacao Nibs
1 cup Carrot (shredded)
1/2 Banana (ripe)
1/4 cup Coconut Oil
2 tbsps Ground Flax Seed (plus 5 tbsp water for flax egg)
1/2 cup Water (filtered)
5 drops Liquid Stevia (optional)
Preheat oven to 375 degrees F. Lightly grease a muffin tin with coconut oil.
In a medium-sized bowl prepare the flax egg by mixing the ground flax seed with tablespoons of water and let sit for 5 minutes.
Blend together almonds and coconut flakes to make an almond-coconut meal.
Blend dates and banana together for about 1 minute until thick and smooth.
Add coconut oil and the date/banana mixture to the flax egg. Stir until smooth.
In a large mixing bowl combine almond-coconut meal, oats, gluten-free flour, cacao nibs, baking powder, cinnamon, and salt.
Add shredded carrot to the large mixing bowl. Add wet ingredients to the large mixing bowl and combine. Add 1/2 cup water (or as much as needed) to get a thick, batter-like consistency.
Add a few drops of liquid stevia for added sweetness (optional).
Divide batter evenly among muffin tins. They should be almost filled to the top, but not overflowing.
Bake for 20 minutes. Muffins are ready when you stick with a toothpick (or fork) and it comes out clean. Allow to cool before removing from the tin.
Store in a covered container at room temperature. You may also freeze.
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Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?