3/4 cup oats

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

3 tablespoons Justin's Cinnamon Almond Butter

1 ripe banana

1 teaspoon vanilla

2 tablespoons honey

1/2 cup shredded carrots

1/4 cup shredded coconut

Cooking Instructions

  1. Preheat oven to 350°F. Line 6 regular, or 3 jumbo muffin tins with paper muffin liners.
  2. Add the dry ingredients (oats through salt) to a food processor, and process until the oats become a fine flour.
  3. Add the remaining ingredients except for the carrots and coconut. Blend 30 seconds. Fold in the carrots and coconut.
  4. Spoon the batter into the prepared muffin cups, filling each one about 3/4 of the way full.
  5. Bake for 18 - 20 minutes, or until done. Allow the muffins to cool in the pan for 10 minutes and enjoy with a little extra almond butter on top!