Banana and Carrot Breakfasty Cupcakes

GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, NUT FREE (option), PALEO

These lovely morsels are perfect for breakfast.  Sweet and simple, they are handy for those mornings where you need to munch on the run.  If you have time to sit with a cuppa then I recommend topping them with yoghurt and a drizzle of honey…yummmm!  I like to make these the day before and treat myself to a delicious, fuss-free morning! 
The nut-free version make these a great lunchbox filler too! 
I hope you love them!

Recipe (makes 12)
1 grated carrot (approx. 120g)
1 mashed banana (approx. 100g)
3 eggs
¼ cup coconut oil
3 tbsp maple syrup
1 tsp pure vanilla extract
1/3 cup coconut flour
1/3 cup tapioca flour
1 ½ tsp homemade or GF baking powder
¾ tsp cinnamon
**70g your choice of nuts and/or seeds (I like pecans the best, but a combination of nuts and seeds is lovely too!)
3-4 tbsp of coconut milk...to loosen the mixture (if needed)
**If you are searching for a nut and seed free option simply add 1/3 cup of flaked coconut in place of the nuts.

Method
Preheat the oven to 180C and line a 12 hole muffin pan with patty pans.
Place the grated carrot and mashed banana in a mixing bowl with the eggs and whisk well to combine.
Gently melt the coconut oil in your microwave or a saucepan and stir through your maple syrup and vanilla essence until combined.
Now add your coconut/syrup mixture to the mixing bowl and stir to combine.
Sift the flours, baking powder and cinnamon into your mixing bowl and fold through the wet mixture until well combined.
Leave the mixture to sit for 3-5 minutes, this allows the coconut flour to keep absorbing.
Meanwhile roughly chop up your nuts (if using).
If your cupcake batter appears too dry at this point (if it is too dry it will be sitting firmly in your bowl and hold its shape if pushed with a spoon) stir through your choice of liquid, one tablespoon at a time until it resembles standard cake batter consistency (ever so slightly sloppy but definitely not pourable).
Once you are happy with the consistency of your cupcake mixture, gently fold through the nuts, seeds or coconut flakes.
Evenly divide the mixture between your 12 patty pans.
Place in the oven for 12-15 minutes, or until a skewer inserted in the middle of a cupcake comes out clean.
Serve! 
You can gobble them up fresh from the oven or add a little drizzle of honey and a scraping of cashew butter to make them extra special. 
If you’re anything like my husband then feel free to slather them in butter and devour a couple alongside a steaming cup of coffee.