Love these muffins!
I originally found this recipe in The Complete Idiot's Guide to Eating Paleo* but have since found it on several sites so not sure where it originated. It's gluten, grain and dairy free. They have no added sugar but are naturally sweetened with dates, bananas and carrots. Yum! I keep them on hand most of time for when I want a healthy treat. I find these gems are great with a savory dish like spaghetti squash and meat sauce or with chili. Or with tea or coffee as a morning treat. They also freeze well. We need that as twenty muffins will last a couple of weeks. Not long ago I brought these to a potluck and dressed them up with a dollop of cream cheese frosting.
Carrot Banana Muffins
2 cups almond
flour
2 tsp. baking soda
1 tsp. sea salt
1 TB. cinnamon
1 cup dates, pitted
3 ripe bananas
3 medium eggs
1 tsp. raw apple cider vinegar
¼ cup coconut oil
1 ½ cups carrots, shredded
¾ cup walnuts, finely chopped
1. Preheat oven to 350 ° F.
2. In a small bowl, combine
almond flour, baking soda, sea salt, and cinnamon. Set aside.
3. In a food processor, combine
dates, bananas, eggs, apple cider vinegar, and coconut oil.
4. Transfer both mixtures to a
large bowl and blend until completely combined.
5. Fold in carrots and walnuts.
6. Spoon mixture into the paper-lined
muffin tins.
Note: you can also lightly grease
the muffin tins with coconut oil instead of using paper liners.
7. Bake at 350 ° F for 25
minutes.
8. Let cool before removing from
pan. Serve warm or cold.
These delicious muffins keep well
when frozen, so it’s easy to make a large batch when you have extra time. They
thaw quickly and make a great traveling snack or breakfast on the go.
*Glaspey, Jason; Quinn, Neely
(2012-04-03). The Complete Idiot's Guide to Eating Paleo (p. 144). Penguin
Group.
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