Wet Ingredients:

• 1 cup shredded carrot

• 1 banana

• 1 egg

• 1/4c olive oil

• 1/4c maple syrup

• 1 cup milk of choice – plant based works too!

• 1tsp vanilla

• 1 cup flour

• 1/4c rolled oats

• 1/4c shredded coconut

• 1/4c quinoa flour

• 1tsp cinnamon

• 1tsp salt

• 2tsp baking powder

• 2tsp baking soda

Meal Prep Directions: preheat oven for 375

• Mix first 7 ingredients to form the liquid mixture in a bowl.

• Mix remaining ingredients in a separate bowl. Add dry mixture to wet mixture and fold ingredients together until just combined – you can add in nuts here for a little crunch!

• Bake at 375 for 5 min to activate the baking soda and baking powder then lower heat to 350 for another 15 min or until center is cooked through. Cool in muffin pan and store in airtight container.

Meal Prep Tips:

• Store in an airtight container for up to 7 days, I like keeping these in the fridge for the freshest flavor!

• You can easily double and freeze a batch in an airtight bag for up to 6 months!