1 cup Blanched Almond Flour
1/4 cup Coconut flour
6 tablespoons Butter (softened)
2 Organic large eggs
2 Bananas (Very ripe)
2 Carrots (Peeled and shredded)
1/2 teaspoon Salt
1 1/2 teaspoon Baking Soda
1 teaspoon Apple cider vinegar
1 teaspoon Cinnamon
2 tablespoons Honey
1/4 cup Shredded unsweetened Coconut
1/2 cup Walnuts (chopped)
1/4 cup Pumpkin Seeds
1/3 cup Cranberries (NO sugar added)
1 teaspoon Vanilla

1 cup Blanched Almond Flour 1/4 cup Coconut flour 6 tablespoons Butter (softened) 2 Organic large eggs 2 Bananas (Very ripe) 2 Carrots (Peeled and shredded) 1/2 teaspoon Salt 1 1/2 teaspoon Baking Soda 1 teaspoon Apple cider vinegar 1 teaspoon Cinnamon 2 tablespoons Honey 1/4 cup Shredded unsweetened Coconut 1/2 cup Walnuts (chopped) 1/4 cup Pumpkin Seeds 1/3 cup Cranberries (NO sugar added) 1 teaspoon Vanilla

1. Get bananas in a large bowl and smash them with a fork.
2. Add eggs, vinegar, honey, cinnamon and butter mixed into the bananas well.
3. Then add in the carrot, walnuts, coconut, cranberries and seeds. Combine well.
4. Once you have this batter add in the flours, salt and baking soda. Mix it all into the batter using a spatula, mix well.
5. Spray your liners with non stick spray and fill your muffins to the top. Batter should be pretty thick.
6. Bake at 325 degrees about 20 minutes-keep an eye on them and test with a toothpick.