Carrot Banana Muffins (Paleo)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 17
Ingredients
1 cup almond flour1/2 cup tapioca flour1/2 cup coconut flour2 tsp baking soda1 tsp sea salt1 Tbs cinnamon1 cup dates, pitted3 ripe small bananas3 eggs1 tsp apple cider vinegar1/4 cup coconut oil, melted1 ½ cups carrots, shredded[¾ cup walnuts, finely chopped] optional, not included in calorie calculation
Preheat oven to 350¨H.
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 +/- nuts.
Spoon mixture 1/4 cup into paper lined muffin tins.
Bake at 350¡ã for 25 minutes.
Serving Size: 17
Number of Servings: 17
Recipe submitted by SparkPeople user SPARKYBEAV.
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 +/- nuts.
Spoon mixture 1/4 cup into paper lined muffin tins.
Bake at 350¡ã for 25 minutes.
Serving Size: 17
Number of Servings: 17
Recipe submitted by SparkPeople user SPARKYBEAV.
Nutritional Info Amount Per Serving
- Calories: 165.1
- Total Fat: 8.0 g
- Cholesterol: 32.9 mg
- Sodium: 27.6 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 3.2 g
- Protein: 1.9 g
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