paleo banana carrot muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 251.5
- Total Fat: 15.2 g
- Cholesterol: 31.4 mg
- Sodium: 89.9 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 1.9 g
- Protein: 4.3 g
View full nutritional breakdown of paleo banana carrot muffins calories by ingredient
Number of Servings: 18
Ingredients
-
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
Tips
very we batter, stir until just moistened, fill muffin cups 3/4 full.
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.
Bake at 350° for 25 minutes.
Serving Size: 18 large muffins
Number of Servings: 18
Recipe submitted by SparkPeople user RICKIJM.
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.
Bake at 350° for 25 minutes.
Serving Size: 18 large muffins
Number of Servings: 18
Recipe submitted by SparkPeople user RICKIJM.