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Ingredients:
Dry Ingredients:
- 1 cup gluten free oat flour
- 3/4 cup almond flour
- 2 Tbsp tapioca flour
- 3 scoops of vanilla protein
- 1 1/2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/8 tsp cloves
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
Wet Ingredients
**1/4 cup of cinnamon date spread**
- 1 small ripe banana mashed (~1/3 cup)
- 1/2 cup unsweetened applesauce
- 2 Tbsp coconut oil melted & cooled
- 1/4 cup plant based milk
- 1 tsp vanilla extract
- 2 eggs
Mix-ins:
- 1 cup shredded carrots
- 1/3 cup chopped walnuts
- 1/3 cup unsweetened raisins
To whip up this delicious batch of muffins simply start by adding a ripe banana to a bowl and mash it down with a fork. Next, add in all the other wet ingredients and whisk well to combine. Then add in all your dry ingredients and mix until just combined. Lastly, fold in the shredded carrots and other mix ins until evenly incorporated. Add your muffin batter to greased/& or lined muffin tins and bake at 350 F for 17-20min or until an inserted toothpick comes out clean. Allow muffins to cool before removing from the muffin tin and enjoy!