paleo banana carrot muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
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.
Bake at 350° for 25 minutes.
Serving Size: 18 large muffins
Number of Servings: 18
Recipe submitted by SparkPeople user RICKIJM.
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.
Bake at 350° for 25 minutes.
Serving Size: 18 large muffins
Number of Servings: 18
Recipe submitted by SparkPeople user RICKIJM.
Nutritional Info Amount Per Serving
- Calories: 251.5
- Total Fat: 15.2 g
- Cholesterol: 31.4 mg
- Sodium: 89.9 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 1.9 g
- Protein: 4.3 g
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