Ingredients- 1½ cups oat flour
- 1 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon aluminum-free baking powder
- ½ teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1 egg
- 1 banana, peeled and mashed
- ½ cup maple syrup
- ¾ cup almond or coconut milk
- 1½ teaspoons vanilla extract
- 1¼ cup shredded carrots
- Optional toppings: shredded coconut, chopped nuts
Instructions
- Heat the oven to 350 degrees.
- In a bowl, add the dry ingredients and whisk to combine.
- In a separate bowl mix together the egg, banana, maple syrup, milk, and vanilla.
- Pour the wet ingredients into the dry and mix gently until combined. Fold in the carrots.
- Line a cupcake pan with liners and fill until ¾ full. Top with shredded coconut or chopped nuts, if using. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely. Enjoy!
Notes
**Please choose all organic ingredients if possible.**