Carrot Banana Muffins (Gluten-free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
2 cups almond flour2 tsp baking soda1 tsp sea salt1 Tbs cinnamon1 cup dates, pitted3 ripe bananas3 eggs1 tsp apple cider vinegar1/4 cup coconut oil1 ½ cups carrots, shredded¾ cup walnuts, finely chopped
Preheat oven to 350℉.
In a small bowl, combine almond flour, baking soda, salt and cinnamon.
In a food processor, combine dates, bananas, eggs, vinegar and oil.
Transfer mixture to a large bowl and blend until completely combined.
Fold in carrots and walnuts.
Spoon mixture into paper lined muffin tins, fill to top of paper, but do not overfill.
Bake at 350° for 25-28 minutes.
Serving Size: Makes 12 muffins
Number of Servings: 15
Recipe submitted by SparkPeople user MARTIEJO.
In a small bowl, combine almond flour, baking soda, salt and cinnamon.
In a food processor, combine dates, bananas, eggs, vinegar and oil.
Transfer mixture to a large bowl and blend until completely combined.
Fold in carrots and walnuts.
Spoon mixture into paper lined muffin tins, fill to top of paper, but do not overfill.
Bake at 350° for 25-28 minutes.
Serving Size: Makes 12 muffins
Number of Servings: 15
Recipe submitted by SparkPeople user MARTIEJO.
Nutritional Info Amount Per Serving
- Calories: 229.9
- Total Fat: 16.2 g
- Cholesterol: 32.6 mg
- Sodium: 348.8 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 4.1 g
- Protein: 5.8 g
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