Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Course: Dessert
Diet: Paleo, Gluten-free, Grain-free, Refined Sugar-Free, and Dairy-Free
Servings: 6 large muffins

Ingredients:

• 2 pasture-raised eggs
• 2 ripe organic bananas (the spottier, the better!)
• 4 tablespoons of organic virgin coconut oil
• 2 teaspoons of organic vanilla
• 1 tablespoon of organic cashew milk (or any milk you prefer)
• 1 large organic carrot, grated (let's sneak in some veggies!)
• 1 teaspoon of baking soda (for that perfect rise)
• 1/2 teaspoon real salt
• 1 teaspoon of organic Ceylon cinnamon
• 1 teaspoon of organic golden milk tea spice (trust us, it's a game-changer)
• 1/2 cup of organic coconut sugar
• 2 cups of almond flour
• 2 tablespoons of coconut flour
• 2–3 Just Thrive Probiotic capsules (your gut's new besties)

Directions:

1. Preheat your oven to 350°F. Grab your favorite large silicone muffin pan and coat it with oil.
2. In your mixing bowl, start by whisking eggs. Then, add in the bananas and give them a little mash. Add coconut oil, vanilla extract, and cashew milk. With your hand mixer in hand, blend everything until you've got a velvety, creamy mixture.
3. Toss in that grated carrot and stir it all up until it's evenly distributed throughout the batter. We're sneaking in some veggies because why not?
4. Next, add all the dry ingredients. Mix everything until you have a thick, luscious batter.
5. Spoon that glorious batter into your prepared silicone muffin pan, filling each cup about two-thirds of the way full.
6. Pop those into the oven and bake for 30-35 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Resist the urge to dive in immediately (we know it's tough!). Let the muffins cool for 25 minutes before transferring them to a wire rack to cool completely.
8. Enjoy your gut-loving carrot cake muffins. Grab one (or two, we won't judge), pour yourself a cup of tea or coffee, and enjoy every delicious, gut-loving bite!