These carrot banana muffins take little time to make.
By combining carrots, bananas, walnut and dates makes a great dessert or a breakfast treat.
These muffins are so tasty enough that it will make you wonder why you ever needed sugar to satisfy your sweet tooth.
What also great about these recipe is that kids enjoy these muffins a lot.
Leftover can be frozen for quick use at another time.
This is a special recipe from Elana Amsterdam - The Gluten-Free Almond Flour Cookbook.
Degree of Difficulty
2 cup(s) almond flour
2 teaspoon(s) baking soda
1 teaspoon(s) sea salt
1 tablespoon(s) cinnamon
1 cup(s) dates, pitted
3 medium banana(s)
3 large egg(s)
1 teaspoon(s) apple cider vinegar
1/4 cup(s) coconut oil, melted
11/2 large carrot(s), shredded (1.5 cups)
3/4 cup(s) walnuts, (or nuts of choice), finely chopped
paper muffin liners
Preheat oven to 350 F.
In a large bowl, combine flour, baking soda, salt and cinnamon.
In a food processor, combine dates, bananas, eggs, vinegar and oil.
Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
Fold in carrots and nuts.
Spoon mixture into paper lined muffin tins.
Bake at 350 F for 25 minutes.
Preparation Time: 15 minutes
Cook time: 20
Total Time: 35 minutes
Serving Size: 1 serving
Amount Per Serving
Total Fat 1.1 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.3 g
Cholesterol 35.4 mg
Sodium 44.0 mg
Potassium 111.4 mg
Total Carbohydrate 32.3 g
Dietary Fiber 1.4 g
Sugars 19.5 g
Protein 2.8 g
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