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Paleo Banana Carrot Muffins
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| 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 | |
| 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, melted |
| 1 ½ cups | carrots, shredded |
| ¾ cup | walnuts, (or nuts of choice), finely chopped |
muffin paper liners
Preheat oven to 350℉.
In a large bowl, combine flour, baking soda, salt and cinnamon.
In a food processor, combine dates, bananas, eggs, vinegar and oil.
Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
Fold in carrots and nuts.
Spoon mixture into paper lined muffin tins.
Bake at 350° for 25 minutes.
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