PALEO BREAKFAST MUFFIN

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 190.8
  • Total Fat: 14.3 g
  • Cholesterol: 20.7 mg
  • Sodium: 44.0 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.9 g

View full nutritional breakdown of PALEO BREAKFAST MUFFIN calories by ingredient


Introduction

GLUTEN FREE GLUTEN FREE
Number of Servings: 18

Ingredients

    Mix in food processor:
    3 Bananas, ripe
    2/3 c. Dates, pitted
    In large bowl, combine:
    2 c. Almond Flour
    1 t. baking soda
    1 t. cinnamon
    1/2 t. sea salt
    In small bowl, combine:
    1 t. cider vinegar
    2 eggs, large
    1/4 c. coconut oil, liquid
    1 t. vanilla extract
    Stir all wet ingredients into dry. Then stir in, until well blended:
    2 c. Carrots, grated (about 3 medium carrots)
    1 c. Walnuts, chopped
    Spoon batter equally in 18 paper-lined muffin tins. Bake 350 degrees for 30-35 minutes or until toothpick comes out clean. Cool and store in refrigerator. Eat within 1 week.

Directions

Serving Size: Makes 18 muffins