Carrot Banana Muffins - Paleo style (18 muffins)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 194.2
- Total Fat: 13.5 g
- Cholesterol: 31.7 mg
- Sodium: 229.3 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 3.4 g
- Protein: 5.0 g
View full nutritional breakdown of Carrot Banana Muffins - Paleo style (18 muffins) calories by ingredient
Introduction
Carrot Banana Muffins - Paleo style (18 muffins) Carrot Banana Muffins - Paleo style (18 muffins)Number of Servings: 18
Ingredients
-
2 cup Bob's Red Mill Almond Meal (Flour)
2 tsp Baking Soda
1 tsp Celtic Sea Salt
2 tsp Cinnamon, ground
1 cup, pitted, chopped Dates
3 medium (7" to 7-7/8" long) Banana, fresh
3 serving Egg - Omega 3 large egg
0.34 tbsp Apple Cider Vinegar
4 tbsp Coconut Oil - Nature's Way Pure Extra Virgin
1.50 cup, grated Carrots, raw
0.75 cup, chopped Walnuts
Directions
1) Preheat oven to 350 degrees.
2) In a small bowl, combine almond flour, baking soda, salt, and cinnamon.
3. In a food processor, combine dates, bananas, eggs, vinegar and oil.
4) Transfer mixture to a large bowl.
5) Blend dry mixture into wet until thoroughly combined.
6) Fold in carrots and walnuts.
7) Spoon mixture into paper lined muffin tins.
8) Bake for 25 minutes.
Serving Size: Make 18 muffins - approx 55 grams each
2) In a small bowl, combine almond flour, baking soda, salt, and cinnamon.
3. In a food processor, combine dates, bananas, eggs, vinegar and oil.
4) Transfer mixture to a large bowl.
5) Blend dry mixture into wet until thoroughly combined.
6) Fold in carrots and walnuts.
7) Spoon mixture into paper lined muffin tins.
8) Bake for 25 minutes.
Serving Size: Make 18 muffins - approx 55 grams each