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Banana-Carrot Muffins or Printable Version – Banana-Carrot Muffins – A Home is Made

Quinoa Granola or Printable Version – Quinoa Granola – A Home Is Made


Banana-Carrot Muffins


2 1/2 cups almond flour
1 cup grated carrots
3 eggs
1/2 cup mashed banana (you want 2 1/2 to 3 ripped bananas)
1/4 cup coconut oil (melt the oil on low heat before adding to mixture)
1/4 cup unpasteurized honey
1/2 tsp baking soda
pinch natural sea salt
natural organic vegan banana carrot muffins

A Home is Made - All Natural Banana Carrot MuffinsDirections:
1. Preheat oven to 350 degrees
2. In a large bowl combine: grated carrots, eggs, mashed banana, melted coconut oil and honey
3. Stir this mixture together but do not over stir
4. Add the following ingredients to mixture: almond flour, baking soda and sea salt
5. Lightly stir until combined
6. Use a brush and lightly coat a muffin tray with coconut oil.
7. Evenly add mixture to make 12 muffins
8. Cook for 20 to 25 minutes
9. Let cool for 20 minutes once finished cooking


Quinoa Granola


½ cup Extra Virgin Olive Oil
½ cup good-quality Maple Syrup
3 cups Quinoa Flakes
Pinch of Course Sea Salt
1 ¼ cups roughly chopped Raw Walnuts
1 ¼ cups roughly chopped Raw Pumpkin Seeds
¾ cup roughly chopped Dried Figs (discard stems)
¾ cup roughly chopped pitted or unpitted prunes

Quinoa Granola - A Home is Made - Snack RecipeINSTRUCTIONS:

– Preheat oven to 400°F
– Whisk together maple syrup and extra virgin olive oil in a large bowl
– Add quinoa flakes and stir to combine thoroughly
– Lay parchment paper on a large baking sheet and make sure you have an inch of the parchment paper coming up the sides of the baking sheet as well
– Spread the quinoa mixer onto the baking sheet evenly
– Sprinkle your pinch of salt over mixer before adding to oven
– Let cook making sure to stir every 5 minutes so not to burn the edges
– Cook until golden brown in colour
– It says to cook up to 25 minutes but it only takes 18 minutes for me so make sure to keep a close eye on this
– Let the quinoa mixer sit to cool completely
– Add quinoa mixer to the rest of your roughly chopped ingredients (I like to keep my cuts a little larger)
– Store in a glass jar for up to 2 weeks