Carrot and Vanilla Banana Muffins
- 1 1/2 cups carrots (pre-roasted, chopped)
- 1 tablespoon pure vanilla extract
- 1 pinch sea salt
- 1/4 cup oil
- 1 cup banana flour
- 1 teaspoon gluten free baking soda
- 1/4 cup water
- 4 free-range eggs
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Preheat oven to 180°C (160 if fan forced) /350°F.
In a food processor or blender, mix carrots, vanilla, salt and oil until it turns into a paste. Sift in the banana flour and baking soda. Blend together for 30 seconds.
Add the eggs to the paste and mix together well. The mixture will look very thick at this stage. Add the liquid (water or milk) until desired consistency is reached (a thick batter).
Pour the mixture into a lined and greased muffin tray and bake for 15-20 minutes, remembering to keep checking the muffins as they cook, as they tend to dry out quickly.
Once baked, leave the muffins to cool on a rack before storing in the fridge. (Note: the flavour tends to develop further after a day of being stored.)
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