Prep Time 15 minutes
Baking Time 30 minutes
Yields: 12 Serving
Ingredients
1 1/2 cups of whole-wheat flour (use Almond Flour - gluten free option)
1.5 tsp baking powder
1 tbsp ground cinnamon
1/2 tsp salt
1/4 cup flax-meal (ground flax seeds)
1/4 cup of sesame seeds, plus extra as a topping
1 banana (ripe and slightly mushy)
1/2 cup of olive oil
2/3 maple syrup
2 medium carrots, peeled and grated (about 1 cup)
1 medium size pear, grated (about 1/2 cup)
1/2 cup of raisins
Directions
Preheat the oven to 375 F.
Line 12 muffin cups with reusable muffin liners.
In a medium bowl, whisk together all the dry ingredients: flour, baking powder, cinnamon, salt, flax-meal and sesame seeds. Set aside.
In a separate medium size bowl mix wet ingredients: banana, olive oil, and maple syrup.
Gently fold in carrots, pear and raisins. Add dry ingredient mix. Note - Batter will be very thick.
Fill 12 muffin cups with batter about 1/2 cup each, sprinkle with remaining sesame seeds.
Bake for 30 minutes or until toothpick inserted comes out clean.
Remove from the oven and let cool before serving.
Enjoy with a cup of herbal tea or on it's own as a nourishing breakfast treat.
