These carrot banana muffins have that sugar and spice and everything nice vibe. Not only do they come out of the oven moist on the inside and crispy on the outside, the natural sweetness from the dates matches the banana and carrot perfectly. They also make you want to have a nice relaxing morning curled up with your coffee/tea. This is the perfect way to kick off your Saturday after a stressful week. Save any leftovers for breakfast throughout the week!
Carrot Banana Muffin
- 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)
- Preheat oven to 350°
- 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 the wet mixture until thoroughly combined
- Fold in carrots and walnuts
- Spoon mixture into paper lined mini muffin pans
- Bake at 350° for 25 minutes