carrot banana muffins paleo recipe

Carrot Banana Muffins

When I saw this recipe for a purely fruit sweetened carrot cake from Heidi over at I just knew I would want to make it into some sort of gluten free version.  So I did.

Last weekend our friends Chris and Larry came over to sit out on our porch and read the Sunday New York Times with us while soaking in some good Colorado sunshine and we enjoyed these descendants of Heidi’s carrot, banana, date yumminess.  Here it is for all of you.

Carrot Banana Muffins
Serves: 18 muffins
  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 and walnuts
  6. Spoon mixture into paper lined muffin pan
  7. Bake at 350° for 25-30 minutes

Yesterday, I was happy to find that The Philadelphia Inquirer included my own little gluten free cookbook,  The Gluten-Free Almond Flour Cookbook in an article called “Gluten-free but still tasty.”  Way cool.

In Friday Freebie news, this week I am giving away a copy of a fabulous book written by the founder of Tropical Traditions, Brian Shilhavy.  It is called Virgin Coconut Oil and was provided by the wonderful folks over at Tropical Traditions for this giveaway.  Thanks Brian! Go ahead and leave a comment for your chance to win.

The winner of last week’s Friday Freebie, a Luminarc Baby Loaf Pan (Update: This loaf pan may have been discontinued since this giveaway. Stay tuned…) from the amazing Courtney at Benefit Your Life, is Lydia.

Finally, don’t forget to submit your grain free cake post to the “Go Ahead Honey, It’s Gluten-Free” Blog Carnival I’m hosting this month. For more details view my grain free cupcakes post.

UPDATE: This giveaway is now over. The winner of the Tropical Traditions book was Lauren. Thanks to everyone who participated!


  1. Michelle says

    I made these today, and they’re delicious. I traded the walnuts for a mix of raisins and pecans, but other than that, followed the recipe.
    I did have to bake them for an extra 15 minutes for the middles to be cooked through, but that might just be my oven and/or the “almond flour” that we can get here in the UK. Thanks for this lovely new breakfast idea! :)

  2. PJ says

    Anyway to make these AIP, would need to eliminate eggs? I don’t know what to substitute. I’ve made them as listed and they are wonderful. Also reading articles about almond flour being bad for your stomach. There is so much info on internet I don’t know what to believe and I am new to this change. Have auto immune (Sjogorens) so trying a clean diet but not AIP yet, gluten, dairy, nightshade free, but haven’t made leap to soy free, and apparently nut free and egg free too. Would cassava flour be a substitute for almond flour?

  3. Kristin Simmons says

    These look amazing! Unfortunately my son has a nut allergy… would using oat flour work for these??

  4. gloria says

    These muffins are amazing. I substituted the dates for prunes (didn’t have dates) and added some cranberries. They are amazing! Moist, tasty and of course.. healthy. :)

  5. Mara cvejic says

    Hi, i made these with prunes cut fine, for less sugar than dates and the are
    Just right – not too sweet – cheers, Mara

  6. B. Hold says

    Do you use pitted dates just as they are, or do you soak them to soften them before using in this recipe?

  7. Molly says

    I love, love, love this recipe but could really use some guidance… I followed instructions exactly but after 30 minutes muffins weren’t close to done inside. I cooked until tops and bottoms were way overdone but middles still weren’t cooked as much as they should be. This happens to me fairly regularly when I do any GF baking. What gives? Any guidance would be wonderful and MUCH appreciated :)

  8. Julie says

    I have been baking these muffins for over a year now, ever since I tried paleo eating. I LOVE them soooooo much. They are by far my favourite paleo friendly baked good so far. They’re absolutely delicious. Really moist (a bit too much for some, but not me) and you can add anything you like, coconut, other nuts, raisins etc. One tip…you must use paper muffin cups with these. they’re SO moist that they will stick to the pan no matter how well you grease/flour it. They stuck really bad to silicone muffin pans too. Paper muffin cups only! I also find they’re better if you DON’T keep them in an airtight container, the tops of the muffins stay very “wet” if you do and I prefer them a little bit hard/crunchy on top so I leave them out in the air.

  9. Melanie O'Neill says

    My mum made this into a christmas cake in a ring tin with almonds on top! Absolutely delicious!!! Thanks Elana xx

  10. Stephanie says

    Would these work ok with an egg substitute? My baby is allergic to eggs & flax, so it would have to be chia? Or something else? What would work best?

  11. Anna says

    I made this recipe today in a loaf pan (baked 60 min at 350) and it turned out incredibly delicious! I substituted prunes for dates and lemon juice for the apple cider vinegar. I will make this recipe again and again. Thank you!!

  12. Kristine Alderfer says

    Oh my! These are amazing. I made them tonight, with my daughter, and we love them. Can’t wait to share with friends.

  13. says

    l have been following your recipies for a while now, being diabetic l have been using agave in them. this week fit for life have stated that agave is not good and is purely fuctrose and leaves fat in the liver. is this true?

  14. Lauren K says

    Love this recipe! I didn’t have dates so I actually used dried figs which worked well. I added a tbs of honey because i thought it wouldn’t be sweet enough but it was a little too sweet and would have been better without it! I also added some flax seed, vanilla, nutmeg and cloves for an extra umph. I added up my calories and it was only 200 per I ate two :p. Will definitely be making a full batch next time!

  15. Tanya says

    These are the most fabulous muffins! I have made them multiple times for breakfast and also for special occasions. Each time someone asks for the recipe. I have, on occasion, substituted yams for carrots, and it turns out great! I’ve found that typically it takes closer to 35-40 minutes to bake through in my gas oven (for larger muffins.) Thanks so much for the wonderful recipe, Elana. My friends and family all thank you as well!

    • nancy says

      I would not sub coconut flour for almond flour. Their properties are entirely different and they react differently in recipes. For example, in a coconut flour recipe, you need much less flour and a lot more liquid.

  16. Brigitte Adolphsen says

    Dear Elana, I started living the paleo lifestyle in August of 2012, my daughter introduced me to it. She has to live gluten free! I bought your almond flour cookbook over 1/2 year ago. It is great!! I am so happy, that I changed my lifestyle completely. Paleo is the way to go!! Take care and have a Merry Christmas and a great start into 2014!! Brigitte

  17. Jessie says

    YUMMO!!!! I normaly hate baking and have never been very good at it, but your recipes I seem to be able to do and I enjoy doing them! I have just made these yummy muffins and they are so good! Yesterday I made your 2.0 bread and I can’t believe how easy and yummy that is too! Hmm, what to try tomorrow!?

  18. Kristin says

    Baked these last week and they were perfect. Even my husband, who has so far reluctantly eaten my grain-free experiments, loved them. He actually stole the last one this morning!

  19. Breanne says

    These were delicious.. my little girl is a picky eater, but ate 2 in minutes and has been asking for them ever since :). Thanks!

  20. Donna says

    Your recipes are amazing and simple! This one is my favorite so far! I can’t wait to get your new cookbook!

  21. Christy says

    Im also egg free…will the 3 bananas be enough or do i need an additional egg substitute….either way ill try half and half and let you know!!

  22. Lee Ponder says

    I am in Australia with a 9 yr old son who has many food issues added ontop of his sensory issues with texture, taste and look of food.( He will throw up at the sight of something). I made these, served them warm with natural yogurt and cut up strawberries and they are now our new breakfast. We are about to go Gluten, grain and casein free, I love this recipe, we all do.

  23. Jenn says

    These were fantastic and very well received from my very skeptical husband. Thank you so much for sharing, I love your site and have tried many different recipes from here and have loved them all.

  24. Leah says

    Thanks so much for all your wonderful recipes Elana! Just wanted to let you know about my experiments with substitutions in this recipe. My daughter is sensitive to nuts, so I substituted the almond meal with pepitas, sunflower kernels and chia seeds in equal parts and ground them with a coffee grinder, and left out the walnuts. In addition, I have been unable to find dates that do not have vegetable oil or preservatives or both in them, so I used prunes instead. The muffins turned out great and the kids love them! Thanks again :)

  25. says

    These muffins were such a hit in my house! I didn’t have dates, so used 1+ T of honey (what I had left in the jar). Also, didn’t have walnuts, so left them out and added more carrots. Absolutely delish – they are all gone and can’t wait to make them again!

  26. says

    Hi Elana,I made your banana walnut muffins last week and they tasted amazing!
    After I’ve decided to try your carrot banana muffins but they didn’t taste what I expected.
    I don’t know, I added 1teaspoon of salt and 2teaspoons of baking soda I followed your recipe exactly but my muffins have quite strange taste and salty finish. Should they taste like that or is it possible there could be a mistake in your recipe? I love your recipes
    Thank you

  27. Merrill Hoopengardner says

    Made these today and swapped the dates for 3/4 c. apricots and 1/4 c. raisins and they turned out great!

  28. says

    Just a couple of things after I made this..
    A lil less banana would work very well.. The taste of banana is over powering all the other ingredients..
    Vanilla extract would add a beautiful flavor to it..
    And I had to bake them at 375 orelse it would remain uncooked on the inside..

    Otherwise its very very tasty..

  29. carole collings says

    Quick question for those out there who actually read these things.
    In the carrot and banana muffin recipe it calls for a TABLESPOON of cinnamon, can this possibly be right that would be a full jar and more??

  30. Staci says

    I made these this weekend and they are delicious!!! I just wanted to share that I did not catch that these were to go in a mini muffin tin until I had everything blended up and ready to put in my regular muffin tin. I baked them for 22-23 minutes and they turned out great. Thank you!!!

  31. jlhubb says

    I just made these today, and they were soooo good! I did have to substitute about 1/4 cup of the dates with raisins because I didn’t have enough dates. Otherwise I followed it to the tee. These muffins are so rich and have a lot of depth of flavor. I’m going to have to be very careful not to eat more than I should. Will have to pack for my kids’ lunches. Thanks so much for the awesome recipe!

  32. Leslie says

    This recipe turned out great. I cut back dates slightly (3/4 cup packed down after pitted). I cooked for 30 minutes. Note that it made 18 full size muffins, not mini-muffins as described.

  33. Jen says

    Hi I really want to try your carrot banana muffin recipe but had a question about one of the ingredients posted- you call for a teaspoon of avc – Just wanted to clarify what that is? Many thanks!

  34. Ellice says

    I found your website by accident. This is one of the best accidents that could have happened. I decided to try cooking with celtic salt. Someone told me its healthier than kosher salt (and the celtic salt is kosher) and I decided to try coconut oil.

    Tomorrow, I am going to make your mushroom soup. Today I made the protein shake with almond butter (it filled me up so much, I was not hungry for dinner) And this week, I am going to make the chicken with prunes and olives (if I don’t eat all the olives before I start making the dish)

  35. Rebecca says

    Hi! On direction #2, did you mean to put combine the vinegar and oil? If so what kind of vinegar? Thanks!

    • Randa says

      I think she means add both ingredients to the food processor mixture, not necessarily combining the vinegar and oil with each other first. At least, that’s what I did and it worked great – I added a teaspoon of apple cider vinegar to the processor, then added the melted coconut oil.

      Elana, these muffins are DELICIOUS! Thanks.

      • Randa says

        Oh, and this is a late “add on” to my comment above, but I wanted to say that my sister-in-law (who has a culinary arts degree) absolutely loved these when I made them, and stored a few in the freezer to enjoy later. We popped them out of the freezer a few weeks later and warmed them in an already-warm oven. Still amazingly delicious!!! Thanks.

  36. Alison says

    I tried these this weekend – amazing! I couldn’t tell they were gluten/processed sugar free at all. Super delicious, fluffy and moist. I will definitely make them again.

  37. Odile says

    Amazing! This is my favorite muffin recipe so far!
    Love it! and so do my husband and two kids. I found it on

  38. Megan says


    I have been making these muffins all the time and absolutely love them! I’m trying to keep a food log and track my calories for a few weeks so I was wondering if you knew off the top of your head what the calorie count it?


  39. SR says

    These look too good. Unfortunately i just brought all the ingredients to make them (new in the kitchen) and my diet has been changed yet again to combat my lupus/coeliac. . .i’ve been advised to consume only 10-15g of saturated fat per day (there goes the coconut oil). Does anyone know of a substitute for coconut oil with less sat fat that i could use (maybe grapeseed oil?)? Also if anyone has tried these with fewer egg yolks as they are also meant to be of my list? Sorry to be a hassle.

    Thanks for the great recipe Elana and I hope i can make them sans a few ingredients.

  40. HJ says

    Just tried this recipe and made it in a glass loaf pan instead as I don’t have muffin tins. They taste absolutely fantastic!!

  41. Jessica Phay says

    I have been making these for the last few months! AMAZING!!!! So many of my friends love these bad boys! Love that you simply use the sugar source off of the bananas and dates (though I use prunes as well and they work wonderful as a substitution). Thanks you Elana for sharing all of your creativity and hard work with us to enjoy!

  42. Deb Boden says

    I love all of your recipes. Have you ever tried a muffin using Flax? I would love to try one sometime but have never found a recipe.

  43. Laura Zucchetti says

    Very good recipe. :D thanks for sharing. I had to cook mine for 15 mins more though because they were not done. I might have made them a little bigger as I like a good size muffin. I also added a spoon of honey. Perfect!

  44. Geneva says

    On the food eliminate diet to discover what other food allergies I have beside gluten. I was able to deliciously substitute flax seed for eggs, pecans for walnuts, added raisins and these muffins turned out wonderful. No added sugar, no dairy, no gluten, no soy, tons of wonderful flavors for breakfast muffins! Next time I think I will add some nutmeg for some spice!

    Thank you!

  45. Jenn says

    I am new to this style of eating…..I need this change to help my body fight the cancer I have. Elan….your amazing recipes have saved me from a borning life….Thanks to these muffins and your pancakes my morning are saved….your a kitchen godess. Thanks for never giving up…by the way these are the best muffins!

  46. Lisa says

    I made these muffins last night. They are AMAZING! My husband (who can eat anything) raved about how wonderful they are. Thank you so much!

  47. Linda Johnson says

    This recipe is FANTASTIC! Amazing how sweet this tastes and has no added sugar! This recipe will definitely be a staple in my collection. And I can see substituting for variety as some commenters have mentioned!

  48. says


    I’m getting ready to make the banana-carrot muffins and see that Heidi’s original recipe calls for just 1/2 cup of dates while yours uses 1 cup of dates. I wonder what 1/2 cup will do for the sweetness?? I am sure you have tried it both ways, so please let me know your rationale on this change.



  49. Courtney H says

    These are delicious! I substituted white raisins for the dates and ground the carrots and walnuts as my kids don’t do as well with “chunky”. They had no idea all the goodness in them. By the way, I calculated the nutrition info on my rendition (don’t hold me to it though!).
    222 cal, 17g carb, 4g fiber, 6g protein, 16g fat

  50. jenna says

    I was just wondering if there is an alternative to blanched almond flour? I live in Ireland and I cannot find it in any health store.

  51. Lori says

    These muffins were AMAZING!! Incredible that they don’t contain any added sugar. They got gobbled up by my five children, including the picky one!

    Thank you for all your wonderful recipes. You’ve made my daughter’s no grain, no dairy, no sugar diet much easier to tolerate for her. The whole family loves your recipes and there hasn’t been one yet that hasn’t been a winner in our book.

  52. Kristi B says

    These muffins are SO good! Just made them this morning and my very picky 5-yo who usually will not eat anything with a visible piece of nut said “Are there NUTS in here? Walnuts?! Wow–these are SOOO good! Can you make a muffin with JUST walnuts now?” Yay!

  53. Christina says

    This is one of my favorite recipes! I make it at least once a month! I like to add raisins to give it a little more pop of sweetness. I’ve also substituted apples before when I was out of carrots and this was delicious also. I love eating these for breakfast or an afternoon snack, or even dessert! It’s also a great pre-workout meal! I ate about 2-3 muffins before my triathlon and it provided me with all the nourishment I needed to complete my race. Thanks again for your recipes Elana!

  54. says

    These are awesome. I use brown rice flour as I can’t really afford almond flour, but usually make a meal of the almonds I have and do a half and half mix. I also used pecans instead of walnuts because that’s what was on hand. I added in golden raisins and was very very pleased with the results. Only took 20 minutes in my oven. I will be using this recipe over and over again for sure!!

  55. Emelia says

    Compliments on this recipe. I’ve made it twice, and wanted to share my experience. The first time I made them — As a coconut oil novice, I added the oil in its room temperature (solid) form. I also chopped up the dates and simply added them. This caused a minor disaster zone in my kitchen, and the muffins came out quite dry. The second time, I soaked the dates in warm water to soften them, and also heated the oil to its liquid form. These changes yielded a wonderfully moist muffin! A favorite here. Thanks.

  56. rachel says

    Thank you so much for this recipe. I’ve made it several times now and it is such a joy to have something so yummy that is completely fruit sweetened. It’s my go to treat . . . Thank you again for sharing your great ideas with the world!

  57. Raluca says

    I made these and everyone gobbled them up! My niece and nephew are insanely picky eaters-it’s funny to seem them ask for more for a change. very delicious!!

  58. Mari says

    I just made these muffins yesterday and substituted 1 cup almond meal and 1 cup white rice flour for the 2 cups of almond flour. They are so delicious!!

  59. Kirsty says

    I did try these and they’re delicious! I love that they have no refined sugar but are sweetened with the dates. Very moist and rich. I didn’t purchase almond flour because there’s no store in our town that has it, but I did buy slivered almonds and I used my little blender for smoothies (kind of like the Bullet but only better quality) to grind the nuts into a fine meal. I imagine you could use a clean, new coffee grinder too. Anyway the only extra was a wee teensy bit of fine white rice flour that I added (maybe a Tbsp or two?) while I was grinding the almonds because I thought the meal was a bit dense & might not grind well. Prob’ly didn’t have to do that, but thought I’d mention it anyway.

    Great recipe!! Thanks!

  60. Sarah says

    I just found your site and made these muffins, with cranberries instead of dates. They were delicious!! Next time I’ll try them with dates. Do you have anyway to determine the fiber content? I have been GF for two years and now that I have that down-pat, I am trying to consume enough fiber.

  61. Christina says

    Made these last night for my breakfast this morning. Delicious! The texture is exactly like a wheat muffin. I’m on day 4 of being gluten-free and recipes like this make it so easy! Thanks Elana!

  62. Erika says

    I’ve made these thrice, and they have been delicious each time. I’d love more date-sweetened baked goods recipes. Thanks!

  63. Emily says

    I want to share a little funny story for anyone who needs a laugh.
    I thought it would be sweet to wake up extra early Thanksgiving morning and bake these yummy sounding muffins for my husband since I wasn’t going to be making anything else for the holiday, as I am tolerating a very limited diet right now.
    I woke up and went to work on the muffins. They were happily baking away as I listened to music and made him some french press coffee. On about minute 23, of the 25 minutes in the oven, ALL the smoke alarms in our place (it’s small) went off!! Poor husband was woken up to the high pitched screeching of the alarm in the bedroom and me running around– half laughing, half frantic, with a baking sheet in the air trying to fan the area around the alarms!!! They shut off and then I had to explain my good intentions gone wrong!
    The muffins weren’t burnt… it must’ve just gotten too warm or something! He forgave me, ate 3, said they were so good!, sipped his coffee, and then went back to bed :-)
    Hope you had a great holiday!

  64. Kimberley says

    Darn it… I wrote out something long and heartfelt that disappeared on me! Just rediscovering your blog after two years of grain free, but recently casein free as well. My two AS boys and I are so thankful for your yummy recipes! Thanks for doing the experimenting for me… it has given me such a great base to continue to enjoy cooking!

  65. says

    Hi Elana,

    These muffins were good, but there was too strong a baking soda flavour. I would definitely go with less next time. Other than that, the texture was wonderful.

  66. says

    I made these muffins yesterday and both my husband and I loved them. They have a fabulous texture and flavor. We still can not believe that they are GF and sugar free. Thanks so much Elana for sharing your amazing recipes with all of us.

  67. Jeanne says

    Hi Elana, I have to catch up on the grain-free goings on! I still haven’t been successful at getting my hands on your cookbook, but I think I’ll send away for it, I plan on getting a Vita-mixer that you have mentioned a lot AND I hope to win something on your give-away!!! Take care,

  68. John says

    A friend of mine emailed me a link to this and I made them yesterday. I did mini muffins though so I turned back the baking time to 18-20 minutes.

    These muffins are incredible, sweet and yummy!

  69. Cathy Thomas says

    These muffins looks wonderful, I am going to try and substitute the almond flour with coconut flour. Please enter me in the drawing :)

  70. Katie says

    My husband and I made both your almond flour blondies and the cranberry bars over the weekend. Both are wonderful. These muffins look great…I may make them for my (non-GF) mother to show her that you don’t need flour and sugar to bake!

  71. Penny says

    Hi Elana,

    It has been an Elana’s Pantry morning. Have baked your delicious sesame crackers (which my son takes to school for his lunch), your 2.0 bread, which is a staple in my house, and made french toast for breakfast following the recipe in your cookbook. Next up, pumpkin pie!

    I’d love to be in your drawing.

    thanks for all your great work,


  72. Kelly says

    Thank you Elana for your continued inspiration by adding a twist to a classic carrot muffin recipe- omitting sugar and replacing with bananas and dates. I never feel guilty about feeding these kinds of “special treats” to my two year old son as they are so healthy for him, and he doesn’t even know it!

  73. Linda says

    Looks delicious! I really can’t say thank you enough for sharing your recipes with us. I have made too many to list and they are wonderful. I adore the cookbook as well! Thanks for making GF life easier and healthier for my daughter and me!

  74. says


    I have been chomping at the bit to get your book in the mail…I ordered it from Border’s and can’t wait to try out all the recipes!

    Just yesterday I ordered from Tropical Traditions, so I would love to win the book you are having the drawing for…


  75. says

    I just came across your website and am thrilled to have found you. My mom is not only gluten intolerant, but has a whole host of foods she can’t eat for a variety of reasons, so her diet is pretty bland. This muffin recipe, however, is completely composed of foods she CAN eat. I can’t wait to make them for her. Thank you! Donna

  76. Stephanie says

    Elana… Thank you, Thank you THANK YOU for sharing all of your delicious recipes. I have tried many of your recipes off your site and every single one has turned out great and is something I make over and over. I just bought your cookbook and can’t wait to try some, no, ALL of the recipes in it. I would love it if you also authored a coconut flour cookbook.

  77. Kathryn Olney says

    I’ve never made anything with coconut oil so I don’t have it in the house. I have everything else so may substitute the oil. Does coconut oil have some special flavor or nutritional value to make the muffins better than grapeseed or canola oil?

  78. Mary says

    This looks like the ideal thing to have on hand for the Thanksgiving company coming. Of course, we’ll have to try them out before that.
    Thanks for all your wonderful recipes and your give-aways.

  79. says

    Just received my order of coconut flour and will be trying the cranberry bars from last week. But these banana carrot muffins sound yummy. Thanks for all your hard work!

  80. Kris says

    I enjoy your recipes. Your creativity encourages me to experiment. I’ve read some info on the Tropical Traditions website and have tried their oil. I’d be interested in winning the book and learning more.

  81. Jennifer says

    Can’t try these delicious looking muffins because I can’t do almonds but please enter me for the drawing. Thanks!

      • Marcie says

        I’m new to paleo baking but I’m pretty sure you can’t substitute coconut flour and almond flour in the same quantity. Something about coconut flour absorbing a lot more liquid than almond flour (?).

      • Julie says

        Don’t ever substitute coconut flour for almond flour, or vice versa!! They’re not interchangeable at all.

  82. Diane J. says

    Oooh, they look so good, I can’t wait to try them. I don’t have dates, so I am going to try figs instead. Thanks Elana.

  83. Tessa says

    Just made your skillet apple pie for lunch today. My three kids and I finished it off in one sitting. :) I told them it was the best apple pie I have ever eaten. We have never met you, only know you through the blog, but we love you!!! Your recipes are so wonderful and have been life changing for us. THANK YOU!!!!!! Every recipe I have tried from the new book is FABULOUS.

  84. aziza says

    I don’t have a gluten allergy, but still love to eat food that is gluten free. this looks delicious.
    thanks again for sharing this wonderful recipe.

  85. Emily says

    Anything with bananas and dates in it is a winner in my book :) What a cute plate the muffins are sitting on! Love the colors! Hope your weekend is great.

  86. Mindy says

    I have really been enjoying your recipes since I found out about your site. These muffins look great! Also, please enter me for the drawing. : )

  87. says

    Oh if only I had dates. I so want to run into the kitchen and make these as a follow up to the GF pizza I’m having. Shopping Trip!

    Oh yeah, please enter me into the draw. Thanks!

  88. Lydia says

    Thanks for the loaf pan! These also look wonderful, all of my favorite things in one, carrots, bananas nuts and dates.

  89. ~M says

    This looks great. I need to buy more coconut oil…I’m almost out because I use it for EVERYTHING from chapped lips to baking. :) Thanks for another great drawing!

  90. Brooke Jacobson says

    I love your website and your recipes are great! I am excited to try these muffins and I actually have all the ingredients to make them! Please enter me into the Friday Freebie “Virgin Coconut oil” Book. Thanks!

Leave a Comment

Your email address will not be published. Required fields are marked *

Your comment will need to be approved before it will appear on the site. I do not answer substitution questions, the only way to know if something works is to test it!