wet ingredients

dry ingredients

  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup flour
  • 3/4 cup oats
  • 1/2 cup almond flour


12 muffins


  1. Pre-heat oven to 350 °F. Line a muffin tin with silicone liners.
  2. Grate carrot and chop pineapple in a small dice.
  3. In a medium sized bowl mash banana and add carrot, egg, carrot pineapple ginger puree, oil, chopped pineapple, vanilla and milk. Whisk to combine.
  4. In a separate bowl whisk together dry ingredients. Add wet ingredients to dry ingredients.
  5. Scoop batter into muffin liners. Place in preheated oven and bake for 22-25 minutes until a toothpick comes out clean. 
  6. Place muffin tin on a cooling rack. Leave muffins to rest in tin for 10–15 minutes. Allow to cool completely before serving!