By: Ilona Salim
My relationship with mornings is.... uuuhh... a work in progress. Though I love the sun, hopeful energy of a new day and my morning tea, it’s never been easy to wake up in the AM. I am definitely 100% more of a night owl. In an attempt to add more simple joys to my mornings, I've decided to share my new obsession - banana carrot heart shaped muffins that I made (..for myself! Because self love am i rite ladies! :)).
The recipe is super simple and it results in a SUPER fluffy treat. And of course, I couldn't resist to put some morning-themed phrases on these!
The Recipe- Banana Carrot Muffins
Ingredients
1 cup all purpose flour
3/4 cup of almond flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
1 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg
1.5 cup well-mashed banana
⅓ cup coconut oil
½ cup pure maple syrup
1 ½ teaspoons vanilla extract
1 ½ cups freshly grated carrots
Cream cheese frosting (optional)
Steps
Preheat the oven to 350ºF. I wanted to make heart shaped muffins, so I am using a silicon mold that will be cooked in a water bath. I prepped a water bath by filling up a baking pan with some water (about an inch tall).
Combine dry ingredients together - the flour (all purpose and almond), baking soda, baking powder, salt, cinnamon and nutmeg in a medium bowl and whisk together.
In another large bowl, whisk together the egg, mashed banana, coconut oil, maple syrup and vanilla extract until well combined.
Slowly add the dry ingredients into the bowl with the wet ingredients and mix until combined.
Then gently fold in the grated carrot.
Scoop the batter evenly into the silicon heart shaped molds, filling each about ¾ to most of the way full.
Bake for about 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean.
Let cool for about 5 minutes, then remove the muffins to a wire rack to cool completely.