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Ingredients
  

  • 1 1/2 tsp Baking Soda
  • 1 cup Flour
  • 1/2 cup Almond Flour
  • 2/3 cup Rolled Oats
  • 1/2 tsp Nutmeg
  • 1 tsp Cinnamon
  • 1/2 Ripe Banana
  • 1 1/2 tbsp Egg Substitute* Egg Replacer, Flax Seed etc.
  • 3 tbsp Water To activate egg substitute
  • 1/4 cup Oil
  • 1/4 cup Maple Syrup
  • 3/4 cup Pumpkin Puree
  • 1/2 cup Almond Milk
  • 1 cup Shredded Carrot
  • 1/4 cup Chopped Walnuts
  • 1/3 cup Raisins

Instructions
 

  • Preheat the oven to 375°F and line or grease a muffin tin.
  • In a small bowl, whisk together the egg substitute and water until fully combined. Set aside.
  • In a separate bowl, whisk together the almond flour, flour, oats, baking soda, cinnamon, and nutmeg.
  • In a large bowl, mash the banana until smooth. Add the prepared egg mixture, oil, pumpkin purée, maple syrup, and milk. Stir until well combined, then mix in the shredded carrots.
  • Add the wet ingredients to the dry ingredients and mix until just combined—don’t overmix.
  • Fold in walnuts and raisins.
  • Divide the batter evenly into the muffin tin. Bake for 30–35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.