Carrot Muffins (Paleo)

2 cups blanched almond flour
2 tsp baking soda
1tbsp cinnamon
1tsp salt
.25 tsp nutmeg
3 ripe bananas
1/2 cup pitted dates
3 eggs
1 tsp vanilla
1 tsp white vinegar
.25 cup coconut oil
2 cups carrots shredded

Amount Per Serving


Calories 160.2

Total Fat 11.5 g

Saturated Fat 3.8 g

Polyunsaturated Fat 0.3 g

Monounsaturated Fat 0.5 g

Cholesterol 34.9 mg

Sodium 180.8 mg

Potassium 130.2 mg

Total Carbohydrate 12.5 g

Dietary Fiber 2.6 g

Sugars 6.9 g

Protein 4.6 g


Vitamin A 1.5 %

Vitamin B-12 1.5 %

Vitamin B-6 7.7 %

Vitamin C 3.5 %

Vitamin D 1.9 %

Vitamin E 17.9 %

Calcium 3.9 %

Copper 1.8 %

Folate 2.5 %

Iron 4.8 %

Magnesium 12.3 %

Manganese 3.9 %

Niacin 1.0 %

Pantothenic Acid 0.9 %

Phosphorus 2.7 %

Riboflavin 3.4 %

Selenium 0.6 %

Thiamin 0.9 %

Zinc 1.1 %

mix dry together
put wet ingrediants in food processor and blend
Add dry to wet
Transfer to muffin tins.
Bake at 350 degrees for 25 minutes

Serving Size: Makes 16 muffin cups

Number of Servings: 16

Recipe submitted by SparkPeople user WITCH0000.