Paleo Carrot Banana Muffins
These Paleo muffins are a total win—naturally sweetened with dates and bananas, loaded with carrots and walnuts, and made with an almond flour base. Easy to whip up and so delicious… people say they’re the best paleo muffins they’ve ever made!
Muffins
Ingredients:
- 2 c. almond flour
- 2 tsp. baking soda
- 1/2 tsp. sea salt
- 1 Tbsp cinnamon
- 1 c. medjool dates (pitted, microwaved for 30 seconds with 1 Tbsp water & 1 Tbsp maple syrup, then mashed with fork to make a paste)
- 3 overly ripe bananas
- 3 eggs
- 1 tsp. apple cider vinegar
- 1/4 c. coconut oil, melted
- 1 1/2 c. of carrot (grated & soaked overnight in 1/4 c. maple syrup)
- 3/4 c. chopped walnuts (optional)
Directions:
- Combine almond flour, baking soda, salt, and cinnamon in a small bowl.
- Combine dates, bananas, eggs, vinegar, and oil in a food processor. Transfer to a large bowl.
- Blend dry into wet with a hand blender until thoroughly combined.
- Fold in carrots (and add walnuts, if using)
- Spoon mixture into a buttered/paper-lined muffin pan.
- Bake at 350° for 20-25 minutes.
- Watch carefully, almond flour burns easily!
- Makes 18 muffins
Optional Cream Cheese Frosting
Ingredients:
- 1/2 Tbsp. vanilla extract
- 1/4 maple syrup
- 8 oz. full fat cream cheese (I use vegan)
- 1 Tbsp. grated ginger root (optional)
Blend room temperature cream cheese, maple syrup, vanilla, and ginger root (optional) with a mixer to desired consistency.
