Paleo Carrot Banana Muffins
Ingredients
The Muffin Base
-
2
cups
blanched almond flour
-
2
teaspoons
baking soda
-
1
teaspoon
celtic sea salt
-
1
tablespoon
ground cinnamon
The Wet Ingredients
-
1
cup
dates (remove pits)
-
3
ripe
bananas
-
3
large
eggs
-
1
teaspoon
apple cider vinegar
-
¼
cup
coconut oil, melted
Add-ins
-
1½
cups
carrots, grated
-
¾
cup
walnuts, finely chopped
Instructions
- Combine almond flour, baking soda, salt, and cinnamon in a small bowl.
- In a food processor, blend dates, bananas, eggs, vinegar, and oil until smooth.
- Transfer the wet mixture to a large bowl.
- Mix the dry ingredients into the wet mixture until fully combined.
- Fold in the grated carrots and chopped walnuts.
- Spoon the mixture into a paper-lined muffin pan.
- Bake in a preheated oven at 350°F for 25-30 minutes.
- Allow muffins to cool in the pan for 1 hour before serving.
Nutrition Facts (estimated)
Servings
18 muffins
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
4g
Sodium
200mg
Cholesterol
70mg
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