Carrot Banana Muffins (Gluten-free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 229.9
- Total Fat: 16.2 g
- Cholesterol: 32.6 mg
- Sodium: 348.8 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 4.1 g
- Protein: 5.8 g
View full nutritional breakdown of Carrot Banana Muffins (Gluten-free) calories by ingredient
Introduction
Gluten, dairy, grain, and sugar free! Also, delicious. Gluten, dairy, grain, and sugar free! Also, delicious.Number of Servings: 15
Ingredients
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2 cups almond flour
2 tsp baking soda
1 tsp sea salt
1 Tbs cinnamon
1 cup dates, pitted
3 ripe bananas
3 eggs
1 tsp apple cider vinegar
1/4 cup coconut oil
1 ½ cups carrots, shredded
¾ cup walnuts, finely chopped
Directions
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, fill to top of paper, but do not overfill.
Bake at 350° for 25-28 minutes.
Serving Size: Makes 12 muffins
Number of Servings: 15
Recipe submitted by SparkPeople user MARTIEJO.
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, fill to top of paper, but do not overfill.
Bake at 350° for 25-28 minutes.
Serving Size: Makes 12 muffins
Number of Servings: 15
Recipe submitted by SparkPeople user MARTIEJO.