Carrot MuffinsWho doesn’t love a good muffin? Some days we just need a little bit of comfort food and these guys fit the bill. Paleo-friendly and nummy…what more can you ask for? This recipe comes from the www.PaleoPlan.com website.

Carrot Banana Muffins

  • 2 cups almond flour2 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

Instructions: Preheat oven to 350 degrees. 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.

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

 

 

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