Gluten-Free Carrot Protein Muffins

Naturally sweetened, fluffy, high in protein and sneaky with veggies, these sunny muffins do not disappoint!

Ingredients

• 1 cup 1:1 all purpose gluten free flour
• ⅓ cup plant based vanilla protein powder
• 2 tsp cinnamon
• 1 tsp baking powder
• ½ tsp baking soda
• ⅛ tsp sea salt
• 2 bananas (the riper, the sweeter your muffin)
• 2 eggs
• ½ cup unsweetened almond milk
• ⅓ cup almond butter
• 1 tsp apple cider vinegar
• 1 cup peeled grated carrot
• ⅓ cup sliced raw almonds
• Optional add ins: dark chocolate chips, golden raisins or walnuts.

Instructions

1. Preheat the oven to 350° F and line a standard-sized muffin tin with liners, or use a silicone muffin tray.
2. In a large bowl, mix together all the dry ingredients: gluten free flour, protein powder, cinnamon, baking powder, baking soda and sea salt.
3. In a separate smaller mixing bowl, mash the bananas. Crack the eggs into the mashed bananas and whisk until well combined. Add in the almond milk and stir again. Add the almond butter and apple cider vinegar and whisk until no lumps appear and the mixture is smooth.
4. Pour the wet ingredients into the dry and gently mix until the flour absorbs all the liquid. Fold in the carrots, and mix until well incorporated. If using add ins, stir those in until well combined.
5. Spoon into the prepared muffin tins. Top with the sliced almonds, or nuts/seeds of choice.
6. Bake at 350° F for 25-30 minutes until golden brown. Test for doneness by inserting a toothpick into the center of a muffin and making sure it comes out clean.
7. Remove from the oven and let cool until handleable, then lift out and cool completely on a rack.