Banana carrot muffins (Gluten free & paleo friendly)

The weekend is over and the busy work week begins yet again.  These sweet muffins give you the taste of the weekend during the week. Grab one for quick breakfast or savor this low calorie (140 cals. per muffin) treat at night. Whip them up within 30 minutes and place half of them in the freezer to enjoy the following week.  This recipe has not only been a crowd pleaser for more then 3 years, but a staple in our house. Go ahead and show off your baking skills to family and friends and let us know what you think.  Need to find almond flour/meal click here

Banana carrot muffins (Gluten free & paleo friendly)

2 C almond meal (or almond flour)

2 tsp baking soda

1 tsp sea salt

1 Tbs cinnamon

1 C dates, pitted

3 ripe bananas

3 eggs

1 tsp apple cider vinegar

¼ C coconut oil – softened

1 ½ C carrots, chopped/shredded

Preheat oven to 350

Combined Almond flour/meal, baking soda, sea salt, and cinnamon in large mixing bowl.  Add in shredded or chopped carrots. Set aside.

In a food processor add bananas, eggs, dates, vinegar, coconut oil.  Pulse until you have a creamy batter.  Pour batter into dry mix and combine. 

Pour mixture into greased muffin trays. Fill cups almost all the way to the top leaving a ½’ for expansion. Bake at 350 for 20 min or until the toothpick comes out clean.

Let cool on rack.

These are great for a quick sweet treat or grab and go breakfast.  The muffins freeze really well.