Description
These are the kind of muffins you throw together when mornings feel rushed, but you still want something homemade. Soft, lightly sweet, and surprisingly filling, they’ve become a bit of a go-to in my kitchen.
Ingredients
Scale
- 4 small eggs or 3 large eggs
- 3 tbsp coconut flour, plus 1 to 2 tbsp extra if the batter is too thin
- 3 medium carrots, finely grated
- 2 tbsp honey, or 1 tbsp if you prefer less sweet
- 1 large banana, mashed well
- 1/4 tsp baking powder
- 1/2 to 1 tsp cinnamon, to taste
- A dash of salt
- 1 tbsp coconut oil, melted
- Optional: 2 to 3 tbsp chopped nuts for inside or on top
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Grease a 6-hole muffin tin lightly.
- In a blender or mixing bowl, add the 4 small eggs or 3 large eggs, 1 large mashed banana, 2 tbsp honey, and 1 tbsp melted coconut oil. Blend or mix until smooth.
- Add the 3 tbsp coconut flour, 1/4 tsp baking powder, 1/2 to 1 tsp cinnamon, and a pinch of salt. Blend again until fully combined.
- Stir in the 3 medium finely grated carrots. If the batter looks a bit runny, add 1 tbsp extra coconut flour at a time. It should be thick but scoopable.
- Fold in optional chopped nuts if using, or save them to sprinkle on top.
- Spoon the batter evenly into 6 muffin cups. Fill them almost to the top since these don’t rise a lot.
- Bake for 10 to 13 minutes, or until a skewer inserted in the centre comes out clean.
- Let them cool in the pan for a few minutes before removing. They firm up slightly as they sit.
- Store in an airtight container at room temperature for up to 3 days or refrigerate if your kitchen is warm.
Notes
Prepared, tried, and tested by Gail
Nutrition
- Serving Size: 1
- Calories: 150
- Sugar: 11 g
- Sodium: 86.3 mg
- Fat: 7.6 g
- Saturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 17.3 g
- Fiber: 3.3 g
- Protein: 4.8 g
- Cholesterol: 94.2 mg
