Carrot Banana Muffics

This recipe makes about 12 muffins, but leftovers can be frozen for quick use at another time. Serving size is 2 muffins for breakfast, or 1 muffin for a snack.

Yield: 12 servings ( Serving Size: 2 )
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  • 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 whole(s) banana
  • 3 whole(s) eggs
  • 1 tablespoon(s) cider vingar
  • 1/4 cup(s) Coconut Oil
  • 1.5 cup(s) Carrots Shredded
  • 3/4 cup(s) walnuts Finely Chopped
  • Muffin Paper Liner


  1. 1. Preheat oven to 350℉.
  2. 2. In a small bowl, combine almond flour, baking soda, salt and cinnamon.
  3. 3. In a food processor, combine dates, bananas, eggs, vinegar and oil.
  4. 4. Transfer mixture to a large bowl and blend until completely combined.
  5. 5. Fold in carrots and walnuts.
  6. 6. Spoon mixture into paper lined muffin tins.
  7. 7. Bake at 350° for 25 minutes.
September 2012

This recipe is a personal recipe added by Kandrea8 and has not been tested or endorsed by MyRecipes.

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