CARROT BANANA MUFFINS

By jakeineburg

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, melted
• 1 1/2 cups carrots, shredded
• 3/4 cup walnuts (or nuts of choice), finely chopped
• muffin paper liners

Details

Servings 12
Adapted from paleoplan.com

Preparation

Step 1

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.