I may have gone a little crazy with these muffins. Even though they look a little crazy the taste is dynamite. There is no added sugar but the sweetness of the pineapple pairs well with the tartness of the raspberries.

Ingredients:

1 mashed banana

1 large carrot diced

1/4 cup crushed pineapple drained

1 cup raspberries

2 eggs lightly beaten

1 1/2 cup almond flour

1 scoop vanilla protein powder

2 tablespoons flax seeds

1 teaspoon vanilla extract

1 teaspoon baking soda

Directions:

1. Preheat oven to 375.
2. Line a muffin tray with liners or just spray with nonstick spray.
3. In a large bowl mash a banana. Add pineapple, egg, almond flour, flax seeds, vanilla, protein powder, and baking soda. Mix until combined.
4. Fold in raspberries reserving 10 to place on the top.
5. Use a measuring cup or large ice cream scooper to fill muffins. Place one raspberry in the center of each muffin.
6. Bake 30-35 minutes.
7. Cool for at least 10 minutes on a rack before removing from muffin tins.
8. Store in an air tight container in the refrigerator once completely cool.