We mean it when we say these muffins are magic. They are packed with fruits, vegetables, whole grains, healthy fats, and warm spices. Our taste-testers have even described them as having a cupcake-like texture, without the processed sugar!
ingrédients
- 1 cup old fashioned oats
- 1 ¼ cups ripe bananas, peeled and mashed (approximately 2 large bananas)
- 2 eggs
- ½ cup almond butter
- ½ cup shredded carrot (packed tightly)
- 1.5 teaspoon cinnamon
- 1/2 teaspoon baking powder
- ¼ teaspoon allspice
- ¼ teaspoon Himalayan salt
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1/3 cup unsweetened almond milk
les orientations
- Preheat the oven to 350°F.
- Rincer et sécher soigneusement tous les produits.
- Using a paper towel or a silicone brush, lightly grease a 12-cup muffin tin with olive oil.
- In a blender or food processor, add the oats, bananas, almond butter, cinnamon, baking powder, allspice, salt, vanilla extract, and almond milk. Blend for two minutes on high or until fully combined.
- Add in the shredded carrot and do a quick blitz. Then add the eggs and blend until just combined.
- Pour the mixture into the muffin tins. You can sprinkle each top with some additional carrot and a sprinkle of cinnamon if you wish.
- Bake for 18-25 minutes. We recommend starting at 18 minutes and then adding more time if needed. Use a toothpick or a butter knife to check that the muffins are cooked through (your toothpick or knife should come out clean or with a few crumbs).
Notes
- You can store these muffins in the refrigerator for up to five days. Keep covered in an airtight container or covered with aluminum foil to retain moisture.
