PALEO BREAKFAST MUFFIN

Name: PALEO BREAKFAST MUFFIN Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 18
Ingredients: Mix in food processor:; 3 Bananas ripe; 2/3 c. Dates pitted; In large bowl combine:; 2 c. Almond Flour; 1 t. baking soda; 1 t. cinnamon; 1/2 t. sea salt; In small bowl combine:; 1 t. cider vinegar; 2 eggs large; 1/4 c. coconut oil liquid; 1 t. vanilla extract; Stir all wet ingredients into dry. Then stir in until well blended:; 2 c. Carrots grated (about 3 medium carrots); 1 c. Walnuts chopped; Spoon batter equally in 18 paper-lined muffin tins. Bake 350 degrees for 30-35 minutes or until toothpick comes out clean. Cool and store in refrigerator. Eat within 1 week.

Minutes to Prepare: 15
Minutes to Cook: 35

Number of Servings: 18

Ingredients

Mix in food processor:3 Bananas, ripe2/3 c. Dates, pittedIn large bowl, combine:2 c. Almond Flour1 t. baking soda1 t. cinnamon1/2 t. sea saltIn small bowl, combine:1 t. cider vinegar2 eggs, large1/4 c. coconut oil, liquid1 t. vanilla extractStir all wet ingredients into dry. Then stir in, until well blended:2 c. Carrots, grated (about 3 medium carrots)1 c. Walnuts, choppedSpoon batter equally in 18 paper-lined muffin tins. Bake 350 degrees for 30-35 minutes or until toothpick comes out clean. Cool and store in refrigerator. Eat within 1 week.

Directions

Serving Size:�Makes 18 muffins

Servings Per Recipe: 18

Nutritional Info Amount Per Serving

Calories: 190.8
Total Fat: 14.3 g
Cholesterol: 20.7 mg
Sodium: 44.0 mg
Total Carbs: 14.4 g
Dietary Fiber: 3.2 g
Protein: 4.9 g

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