• 1 cup bananas, mashed
  • 3 eggs
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • ⅓ cup coconut oil melted
  • 2 tbsp orange juice
  • 1 tsp orange zest
  • 2 ½ cups blanched almond flour
  • ½ cup coconut flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • ½ cup shredded carrots
  • ½ cup apples, finely diced
  • ¼ cup raisins
  • ½ cup pecans, chopped
  • ½ cup unsweetened coconut flakes
  1. Preheat the oven to 350°F. Grease a muffin tin with coconut oil or line with cupcake liners.
  2. In a medium bowl, whisk the bananas, eggs, maple syrup, vanilla extract, coconut oil, orange juice, and zest until smooth.
  3. In a separate bowl, whisk the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt until no lumps are remaining.
  4. Use a spatula to pour the wet ingredients into the dry ingredients. Combine until a wet and sticky batter forms. Do not overmix. Carefully fold in the shredded carrots, apples, raisins, and chopped pecans.
  5. Pour the batter evenly into the muffin cups (they should fill about three quarters of the way to the top). Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the muffins cool for 10 minutes on a wire rack before serving.