Carrot Banana Muffins - Paleo style (18 muffins)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Directions
2 cup Bob's Red Mill Almond Meal (Flour)2 tsp Baking Soda1 tsp Celtic Sea Salt2 tsp Cinnamon, ground 1 cup, pitted, chopped Dates 3 medium (7" to 7-7/8" long) Banana, fresh 3 serving Egg - Omega 3 large egg0.34 tbsp Apple Cider Vinegar 4 tbsp Coconut Oil - Nature's Way Pure Extra Virgin 1.50 cup, grated Carrots, raw 0.75 cup, chopped Walnuts
1) Preheat oven to 350 degrees.
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.
5) Blend dry mixture into wet until thoroughly combined.
6) Fold in carrots and walnuts.
7) Spoon mixture into paper lined muffin tins.
8) Bake for 25 minutes.
Serving Size: Make 18 muffins - approx 55 grams each
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.
5) Blend dry mixture into wet until thoroughly combined.
6) Fold in carrots and walnuts.
7) Spoon mixture into paper lined muffin tins.
8) Bake for 25 minutes.
Serving Size: Make 18 muffins - approx 55 grams each
Nutritional Info Amount Per Serving
- Calories: 194.2
- Total Fat: 13.5 g
- Cholesterol: 31.7 mg
- Sodium: 229.3 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 3.4 g
- Protein: 5.0 g
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