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Carrot Banana Muffins
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Servings
18
muffins
Ingredients
2
cups
blanched almond flour (not almond meal)
2
teaspoons
baking soda
1
teaspoon
celtic sea salt
1
tablespoon
ground cinnamon
1
cup
dates (remove pits)
3
ripe bananas
3
large eggs
1
teaspoon
apple cider vinegar
¼
cup
coconut oil
,
melted
1½
cups
carrots,
grated
¾
cup
walnuts
,
finely chopped
Instructions
In a
small bowl
, combine almond flour, baking soda, salt, and cinnamon
In a
food processor
, combine dates, bananas, eggs, vinegar, and oil
Transfer mixture to a
large bowl
Blend dry mixture into wet until thoroughly combined
Fold in carrots and walnuts
Spoon mixture into
paper lined
muffin pan
Bake at 350°F for 25-30 minutes
Cool in pan for 1 hour
Serve
Prep Time
15
minutes
mins
Resting Time
1
hour
hour
Cook Time
25
minutes
mins
Total Time
1
hour
hr
40
minutes
mins
Cook Mode
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Equipment
Food Processor
Paper Liners
Muffin Pan
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!