Carrot Apple Banana Nut Muffins, gluten free, grain free

Carrot Apple Banana Nut Muffins, gluten free, grain free
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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 179.7
  • Total Fat: 13.5 g
  • Cholesterol: 31.0 mg
  • Sodium: 288.4 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 4.9 g

View full nutritional breakdown of Carrot Apple Banana Nut Muffins, gluten free, grain free calories by ingredient
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Introduction

This is the first paleo muffin recipe I ever made and they came out delicious! Moist, Flavorful, and perfect for grab and go. This is the first paleo muffin recipe I ever made and they came out delicious! Moist, Flavorful, and perfect for grab and go.
Number of Servings: 18

Ingredients

    3.0 large Egg, fresh, whole, raw
    1.0 tbsp Cinnamon, ground
    0.25 cup Coconut Oil
    0.5 cup slices Apples, fresh with skin
    3.0 medium (7" to 7-7/8" long) Banana, fresh
    1.5 cup, chopped Carrots, raw
    0.75 cup, chopped Walnuts
    2.0 tsp Baking Soda
    8.0 serving Bob's Red Mill Almond Flour - per 1/4 Cup
    2.0 serving Dates (Sun Date California Pitted; 5-6 dates)
    0.5 tbsp Bragg Apple Cider Vinegar
    1.0 tsp sea salt

Directions

1. In a small bowl, combine almond flour, baking soda, salt, and cinnamon. 2. In a food processor, combine dates, bananas, eggs, vinegar and oil. 3. Transfer mixture to a large bowl. 4. Blend dry mixture into wet until thoroughly combined. 5. Fold in carrots, apples and walnuts. 6. Spoon mixture into paper lined muffin pan. 7. Bake at 350 degrees for 25-30 minutes. Serving Size: Makes 18 muffins

Number of Servings: 18.0

Recipe submitted by SparkPeople user TLMARSHALL89.

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