Threw together the leftovers from my kitchen and came out with these carrot cake muffins! They are vegan, gluten free, have no added sugar and are awesome! Definitely going to try making these before my next flight ✈️ to pack as breakfast. They were too easy to make.
I use a bamboo cutting board from Thrve Market to prep my veggies because plastics interacting with your food is a thing!
1 cup gf oats
1 ripe banana
1 medium carrot peeled
3 scoops of coconut oil
handful of walnuts
Sprinkle of ginger, nutmeg, and cinnamon to taste
Blend all ingredients in a blender or food processor. Distribute blended mix into a cupcake baking pan. Bake for 15-20 mins at 300 degrees.