Carrot-banana Muffins

Here is a great way to use up the almond meal left over from making almond milk.

2 cups fresh carrot pulp
2 ripe bananas
1 cup almond meal/pulp
4 eggs
1/2 cup of honey
2 tsp vanilla extract
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp salt
2 cups shredded coconut, unsweetened (optional, can be substituted with 1 cup of raisins)

Combine all ingredients except coconut, mix until smooth.

Add coconut and mix until combined.

Spoon into lightly greased muffin tins.

Bake at 325F for approximately 30-40 minutes. They are done when an inserted knife comes out clean.

(Makes 20 muffins)