Some people are content with eating eggs every morning, or having a few bites of leftover steak and some salad for breakfast. I cannot do this. I can have an omelet on occasion, but to me, it doesn't count as breakfast if it isn't sweet. I won't apologize and I probably will never change. I'm convinced it's hereditary, so if you need to blame someone, blame my father.
I've been doing a Lara bar for breakfast on the go or making myself a smoothie if I have a few extra minutes, but it's been two weeks and this morning, I had time to get creative. I've tried baking with almond flour with little success in the past, but today was my day. They would have turned out even better if I had had the patience to wait a few more days for my bananas to get riper (aka sweeter), but oh well. They taste great as-is, and the texture is perfect!
Recipe for Carrot-Raisin Muffins
Adapted from TGIPaleo
Makes 12+ muffins
2 cups almond meal
1/4 cup flax meal
4 mashed bananas
2 tsp baking soda
1 tsp almond extract
2 tsp cinnamon
1/2 tsp nutmeg
1 cup raisins
1 cup grated carrots (about 2 medium)
Preheat oven to 375 degrees. Combine almond meal, flax meal, baking soda, and spices in a medium bowl. In a large bowl, stir together bananas, eggs, almond extract, and carrots. Add the dry ingredients to the wet ingredients and stir just to combine. Fold in the raisins. Bake for 30 minutes or until a toothpick comes out clean.
This recipe made 12 large muffins and enough left over to put into a little ramekin for an extra somethin-somethin.