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 *
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