Yield: 12

1/4 cup coconut flour
2 scoops collagen peptides
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. turmeric
1/4 tsp. fine sea salt
1 grind black pepper (or a pinch if pre-ground)
2 large ripe bananas, mashed
3 large eggs
3 Tbsp. coconut oil, melted
1/4 cup unsweetened almond milk (or other milk of choice)
1 tsp. vanilla extract
1/3 cup coconut butter (or other nut butter of choice)
1/2 cup shredded carrots
1/2 cup raisins (I used golden)
1/2 cup chopped toasted pecans or walnuts

1. Preheat oven to 350ºF; line a 12-cup muffin tin with paper or foil liners.

2. In a medium bowl, combine flour, collagen, baking powder, baking soda, cinnamon, turmeric, salt and pepper; mix well. In a food processor or high-speed blender, combine bananas, eggs, coconut oil, almond milk, vanilla and coconut butter; blend until smooth. Pour banana mixture into coconut flour mixture and fold in, folding in carrots, raisins and pecans at the end. Be sure all of flour mixture is well incorporated.

3. Divide batter among muffin cups and bake until centers spring back when touched and a toothpick inserted in a muffin comes out clean, about 25 to 30 minutes. Let cool in pan on a wire rack for 5 minutes, then remove muffins from pan and place on rack to cool completely. Store leftovers covered in the refrigerator.