Carrot-Banana Muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 serving Bob's Red Mill Almond Flour - per 1/4 Cup 2 tsp Baking Soda .5 tsp Salt 1 tbsp Cinnamon, ground .5 cup, shredded Coconut, raw 3 large Egg, fresh, whole, raw 3 small (6" to 6-7/8" long) Banana, fresh .3 cup Coconut Oil 2 tbsp Natural Raw Unfiltered Honey 220 grams Medjool dates 2 medium Carrots, raw .75 cup, chopped Walnuts .3 tbsp Bragg Apple Cider Vinegar
Preheat the oven to 325. Lightly oil a 12 cup muffin pan.
In a large bowl, mix together the almond flour, baking soda, salt, cinnamon, and coconut. In another bowl, whisk the eggs, bananas, coconut oil, honey, and vinegar. Stir the wet ingredients into the dry ones. Fold in the dates, carrots, and walnuts. Divide batter into muffin pan.
Bake for 40 minutes, until golden brown or a skewer in inserted into the center of muffin comes out clean. (Since there's no actual flour, the muffins will not rise significantly) Cool in pan on a wire rack for 5 minutes, then turn out the muffins onto the rack to cool.
Serving Size: 1 Muffin
Number of Servings: 12
Recipe submitted by SparkPeople user BMURRY123.
In a large bowl, mix together the almond flour, baking soda, salt, cinnamon, and coconut. In another bowl, whisk the eggs, bananas, coconut oil, honey, and vinegar. Stir the wet ingredients into the dry ones. Fold in the dates, carrots, and walnuts. Divide batter into muffin pan.
Bake for 40 minutes, until golden brown or a skewer in inserted into the center of muffin comes out clean. (Since there's no actual flour, the muffins will not rise significantly) Cool in pan on a wire rack for 5 minutes, then turn out the muffins onto the rack to cool.
Serving Size: 1 Muffin
Number of Servings: 12
Recipe submitted by SparkPeople user BMURRY123.
Nutritional Info Amount Per Serving
- Calories: 321.4
- Total Fat: 22.2 g
- Cholesterol: 46.5 mg
- Sodium: 332.9 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 5.3 g
- Protein: 7.5 g
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