Banana Bread Muffins

Carrot cake meets banana bread which gives us wonderfully tasty and light muffins

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Vorbereitung 10

Zubereitung 20

Gesamtzeit 30

Portionen pieces

2 small carrots
1 ½ large very ripe bananas or two small ones (about 170 grams)
50 grams wholegrain spelt flour
10 grams ground nuts (e.g. almonds or hazelnuts)
20 grams deoiled peanut flour
2 eggs
2 teaspoons baking powder
1 pinch oh sea salt
calorie-free sweetener of your choice I prefer to use half a pipette of vanilla flavdrops and hazelnut flavdrops each. But also Stevia or Erythritol works great
some vanilla aroma (can be omitted if vanilla flavdrops are used)

Preheat the oven to 180 degrees circulating air.
Peel and finely grate the carrots.
Peel the bananas and mash them with a fork to a homogeneous mass.
Whisk the squashed banana, the grated carrots and the two eggs to a homogenous mass. Refine with the calorie-free sweetness of your choice, the vanilla flavour and a pinch of salt.
In a separate bowl, mix all the dry ingredients together and then add to the banana and egg mixture. Mix everything well with a whisk or hand mixer until a smooth dough is obtained.
Spread the dough evenly on 6 muffin tins and put them in the oven for 20 minutes.

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