These carrot banana muffins and bread are still using my self making gluten free flour ; nut free and low sugar concept with my new tastes at the moment…

Here I use organic apple sauce to replace sugar of any kind , plus a bit sweetness from coconut milk ,  here and there with carrots and bananas combination , a comfort and healthy snack for those who love home baking ,   sure everyone devoured ,  trust me !

Ingredients :

servings  –  12 muffins  and 1 loaf  ( 4″ x 6 +1/2 ” )

A~

1 – egg                                       2 large eggs  (beaten )

2 – organic apple sauce         3/4 cup

3 – coconut milk                     3/4 cup

4 – banana                               2 big ripe bananas  ( peeled & mashed )

5 – carrot                                  3 cups  (finely shredded )

6 – coconut oil                         1 cup  (melt & cool )

7 – ground cinnamon             1 tbsp

8 – ground cloves                     1 tbsp

B ~ Gluten free flour

1 – buckwheat flour             1 cup

2 – coconut flour                  1 cup

3 – tapioca flour                   1/2 cup

4 – gluten free baking power                 2  tbsp

5 – baking soda                    1 tsp

6 – xanthan  gum                 1 tbsp

7 – pinch of salt

Steps :

1 – preheat oven 350 C

2 – grease 12 cup muffin pan  and top with baking cups… and grease loaf pan

3 – sieve all flour ( B ) and set aside

4 – in a large bowl , added mashed banana with apple sauce,  ground cinnamon ,

– ground cloves , coconut milk and blend until very smooth

– then add beaten eggs , again blend untill smooth …

5 – stir the dry mixture into the wet , add coconut oil lastly, and mix all until completely moistened

6 – lastly add shredded carrots and combine fully into a thick batter.

7 – spoon the batter onto the greased loaf pan and muffin pan accordingly

8 – bake in the preheated oven for 25- 30 minutes..or until a skewer comes out clean in the center of a muffin..

9 – turn off the oven and rest 5 minutes before remove the pan from the oven…

10 – cool on a wire rack , slice the loaf after completely cool , enjoy and serve.

* leftovers can store covered and refrigerated for 5-6 days *