| Category |
Breakfast |
| Total Time |
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| Prep Time |
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| In-Active Time |
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| Servings |
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| Calories |
N/A |
| Level |
Easy |
| Credit |
Elana’s Pantry |
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Carrot Banana Muffins
Ingredients
- 2 cups blanched almond flour
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 tablespoon cinnamon
- 1 cup dates, pitted
- 3 ripe bananas
- 3 eggs
- 1 teaspoon organic apple cider vinegar
- ¼ cup coconut oil melted
- 1 ½ cups carrots, shredded
- ¾ cup walnuts, finely chopped
Directions
- 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 mini muffin pans
- Bake at 350° for 25 minutes
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