2 cups all-purpose gluten-free flour blend (I use this)
½ teaspoon baking powder
½teaspoon baking soda
½teaspoon salt
½ teaspoon cinnamon
3 very ripe bananas, mashed
¼ cup pure maple syrup
¼ cup unsweetened almond milk
¼ cup melted coconut oil
1 teaspoon vanilla extract
2 large carrots, peeled and grated
Instructions
Preheat oven to 375 and line a mini muffin pan with liners or spray with cooking spray.
Whisk dry ingredients together in a large bowl. In a separate bowl whisk together bananas, maple syrup, almond milk, oil, and vanilla. Slowly stir the wet ingredients into dry ingredients, fold in carrots. Place 1 tablespoon of batter into muffin pans. Bake for 25 minutes or until center comes out dry on a toothpick. Cool and enjoy!
Recipe by Red Kitchenette at http://www.redkitchenette.com/2019/03/04/carrot-banana-mini-muffins-v-gf/