Banana Carrot Muffins

Ingredients

• 1 cup mashed bananas
• 2 Farmhouse eggs, large
• ⅓ cup melted coconut oil
• 1 tsp vanilla extract
• ⅓ cup pure maple syrup
• 2 tbsp molasses
• 1.5 cups gluten free flour
• 1 tsp baking soda
• 1 tbsp cinnamon
• ½ tsp ground ginger
• 1 cup grated carrots

Preparation

1. Preheat the oven to 375 degrees Fahrenheit. Spray a muffin pan with nonstick spray.
2. Grate the carrots. Squeeze out all excess moisture from the grated carrots.
3. In a mixing bowl, add the mashed bananas, eggs, melted coconut oil, vanilla, maple syrup, and molasses. Stir.
4. Then, add in the gluten free flour, baking soda, cinnamon, and ginger. Stir.
5. Fold in the grated carrots.
6. Transfer the batter to the prepared pan. Fill almost all the way full.
7. Bake for 15 to 18 minutes, or until a toothpick inserted comes out clean.
8. Finally, remove from the oven. Wait 10 minutes before removing from the pan.