Banana-Carrot Almond Flour Muffins

By rainmaker

Ingredients

• 2 cups blanched almond flour
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 1 Tablespoon ground cinnamon
• 1/2 cup unsweetened shredded coconut
• 3 large eggs at room temperature
• 3 very ripe bananas mashed
• 2 Tablespoons raw honey
• 1/4 cup unrefined coconut oil melted
• 1 teaspoon pure vanilla extract
• 1 teaspoon apple cider vinegar
• 1 cup dates, pitted and chopped (or raisins or dried cherries
• 2 medium carrots peeled and shredded
• 3/4 cup chopped walnuts or pecans

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat the oven to 350 degrees. Line a 12 cup muffin pan with paper liners.

Step 2

In a large bowl, mix together the almond flour, baking soda, salt, cinnamon and coconut. In another bowl whisks the eggs, bananas, melted coconut oil, honey, vanilla and vinegar together making sure that the oil is well incorporated into the other ingredients.

Step 3

Stir the wet ingredients into the dry ones. Fold in the dates, carrots and walnuts. Divide the batter among the muffin cups. You will fill the cups to the top since these muffins don't rise very much.

Step 4

Bake for 40 minutes, until golden brown or a toothpick inserted into the center of a muffin comes out clean. Cool in the pan or on a wire rack for 5 minutes, then turn out the muffins onto the rack and and let cool.