23Jan
2015
0

Wheat free carrot and banana muffins or cake

Ingredients

1 cup ripe banana, mashed
2 cups carrots, grated
½ cup maple syrup or honey
½ cup coconut oil (or butter), melted
4 eggs
2 cups almond flour OR
Self-raising gluten free flour (then only add 1 teaspoon of baking soda) OR
1 cup almond flour and 1 cup gluten free flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon vanilla
½ cup coconut (optional)
1/3-1/2 cup organic raisins (optional)
¼ cup walnuts, finely chopped (optional)

Optional icing

8-ounce (226grams) cream cheese, room temperature
2 cups powdered sugar
½ cup butter, room temperature
1 teaspoon vanilla
Dash of cinnamon & nutmeg (optional)
Drop of milk

Method

1. Preheat oven to 180°C.
2. Grease and flour a bundt pan or use a muffin pan.
3. In a mixing bowl, mix together banana, maple syrup, coconut oil and eggs until well mixed.
4. Add flour, cinnamon, baking soda and vanilla. Mix well.  Add carrots and coconut. Stir in until combined. Stir in raisins and walnuts.
5. Pour into prepared pan.
6. Bake for 40-45 minutes, until toothpick inserted in center comes out clean OR into muffin pan and bake for 15-20 min
7. Allow to cool completely
8. For the icing (optional): Beat cream cheese and butter until smooth. Add the powdered sugar, vanilla and spices (if using), beat until combined. Very gradually add a drop of milk until you reach the right creamy consistency (be careful to add a very little at a time!)

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