First get out 2 muffins tins and spray with non stick spray. I also use muffin cups/papers sometimes, but if you have those handy silicone trays, I find you can get away with just spraying the inside.
Next, shred the carrots in your food processor. You are welcome to use a grater but I find this extremely messy and annoying! So, take about 3 large carrots and shred them however you want(you will usually have a bit leftover). Set aside. Take bananas in a medium bowl and smash with a fork, then add the eggs, vanilla, maple syrup(optional), oil and vinegar. Mix it all up nice and good with a hand mixer, just until its all incorporated, however there will still be some chunks of banana.
Take the 2 cups of almond flour, baking soda and salt and mix in another bowl(this is where you should add the seeds and or nuts as well. Then slowly add that, about 1/3 at a time to your banana/egg mix and stir with a spatula. Lastly, add a couple handfuls of the shredded carrot(this is my precise measuring technique!) and mix well…the shredded carrot can stick together in clumps. Now you are done! Spoon the mix into the tins, filling each nearly to the top. It should make at least 12.
Bake in a 180C oven for about 25-35 minutes-I find they are quite moist, so if you want them more “done” you just have to cook them a bit longer. I usually freeze half and leave half in the fridge, so they last longer:)
Feel free to play around with the nuts and fruit that you add depending on what your family likes, I dont think I’ve made them the same twice. I have made hazelnut/cranberry, diced apple/walnut, often i mix walnuts, hazelnuts, chia seeds and flax seeds(wow!), and this time I put in fresh blueberries since they were on sale at Cole’s. Enjoy!
2 cups Almond Meal
1 tsp. Apple Cider Vinegar
1 tsp. Baking Soda
Handful of Chopped Walnuts
2 tbl. Maple Syrup
1/8 cup Oil(Grapeseed/Canola)
1 1/2 Cups Shredded Carrot(about 3 large Carrots)
1 tsp. Vanilla