Carrot Banana Muffins

This recipe makes about 12 muffins, but leftovers can be frozen for quick use at another time. Serving size is 2 muffins for breakfast, or 1 muffin for a snack.

Approximate cooking and prep time: 60 minutes

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Ingredients

• 2 cups almond flour
• 2 tsp baking soda
• 1 tsp sea salt
• 1 Tbs cinnamon
• 1 cup dates, pitted
• 3 ripe bananas
• 3 eggs
• 1 tsp apple cider vinegar
• 1/4 cup coconut oil
• 1 ½ cups carrots, shredded
• ¾ cup walnuts, finely chopped
• muffin paper liners

Instructions

1. Preheat oven to 350° F
2. In a small bowl, combine almond flour, baking soda, salt and cinnamon.
3. In a food processor, combine dates, bananas, eggs, vinegar and oil.
4. Transfer mixture to a large bowl and blend until completely combined.
5. Fold in carrots and walnuts.
6. Spoon mixture into paper lined muffin tins.
7. Bake at 350° for 25 minutes.

 

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