Carrot & Banana Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 16
Wet Ingredients
  • 1 Cooking apple, stewed. Or 1 cup unsweetened apple sauce
  • 2 ripe bananas
  • 2 eggs
  • 4 tbsp coconut or hemp oil
  • ½ cup yoghurt
Dry Ingredients
  • 1 cup oats
  • ½ cup almonds (ground, flaked or whole, makes little difference)
  • ¼ cup coconut flour
  • 1tsp baking powder
  • 1tsp baking soda
  • 1 tsp cinnamon
  • 2 cups grated carrot (about 2 large or 4 small carrots)
  1. Blend all the dry ingredients except the grated carrot until the texture of flour.
  2. Add the grated carrot and mix lightly.
  3. Blend all the wet ingredients except the oil until thick and creamy and white.
  4. Add the oil to the dry ingredients and mix a little, before adding the blended wet ingredients.
  5. Mix quickly and spoon into 16 muffin cases.
  6. Cook in a pre heated oven (170 degrees) for 20 minutes, turning once.
  7. Check at 15 mins, and remove when a toothpick comes out clean and top is lightly golden.
  8. Leave muffins to cool on a wire tray.
Store in an airtight container once cool.
If you don't have any yoghurt handy, substitute any milk with a small dash of vinegar.
This mix was a perfect consistency for me. However do note that oconut flour swells so fast and absorbs so much liquid that any decrease in the wet ingredients volume due to natural size variations of eggs, apples, bananas etc may mean a little more is needed, so don't be afraid to add another few tablespoons of milk if that is the case.
Recipe by The Zero Way at