Mini Carrot Cakes

Ingredients

1 cup Almond Flour

1/4 cup Coconut Flour

1 tsp Baking Soda

1/2 tsp Sea Salt

1 tsp Cinnamon

1 tbsp Chia Seeds

1 Banana (mashed)

1 tbsp Extra Virgin Olive Oil

3 Egg

1/4 cup Maple Syrup

2 Carrot (grated)

Directions

1. Preheat oven to 350ºF (177ºC).

2. Add the dry ingredients (almond flour, coconut flour, baking soda, salt, cinnamon and chia seeds) in a mixing bowl and mix with a fork.

3. Mix the wet ingredients (banana, oil, eggs, maple syrup and grated carrot) in a separate mixing bowl.

4. Combine the wet and dry ingredients together and stir until well mixed.

5. Line a muffin tin with muffin papers. Ladle the mix into the tins. Bake for 30 minutes or until baked through. Enjoy!

Notes

Leftovers. Refrigerate in an airtight container for up to four days. Freeze for up to three months.

Additional Toppings. Enjoy with a bit of honey or butter on top.