Carrot Banana Muffins (Paleo)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 17
- Amount Per Serving
- Calories: 165.1
- Total Fat: 8.0 g
- Cholesterol: 32.9 mg
- Sodium: 27.6 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 3.2 g
- Protein: 1.9 g
View full nutritional breakdown of Carrot Banana Muffins (Paleo) calories by ingredient
Number of Servings: 17
Ingredients
-
1 cup almond flour
1/2 cup tapioca flour
1/2 cup coconut flour
2 tsp baking soda
1 tsp sea salt
1 Tbs cinnamon
1 cup dates, pitted
3 ripe small bananas
3 eggs
1 tsp apple cider vinegar
1/4 cup coconut oil, melted
1 ½ cups carrots, shredded
[¾ cup walnuts, finely chopped] optional, not included
in calorie calculation
Directions
Preheat oven to 350¨H.
In a large bowl, combine flour, baking soda, salt and cinnamon.
In a food processor, combine dates, bananas, eggs, vinegar and oil.
Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
Fold in carrots +/- nuts.
Spoon mixture 1/4 cup into paper lined muffin tins.
Bake at 350¡ã for 25 minutes.
Serving Size: 17
Number of Servings: 17
Recipe submitted by SparkPeople user SPARKYBEAV.
In a large bowl, combine flour, baking soda, salt and cinnamon.
In a food processor, combine dates, bananas, eggs, vinegar and oil.
Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
Fold in carrots +/- nuts.
Spoon mixture 1/4 cup into paper lined muffin tins.
Bake at 350¡ã for 25 minutes.
Serving Size: 17
Number of Servings: 17
Recipe submitted by SparkPeople user SPARKYBEAV.