Carrot Banana Muffins

By Akasha
Yield 2 servings

These muffins take minimal time to make and combine carrots and bananas with walnuts and dates to make a dense breakfast treat. They are tasty enough to make you wonder why you ever needed sugar to satisfy your sweet tooth. Kids enjoy these muffins a lot!

Leftovers can be frozen for quick use at another time. Serving size is 2 muffins for breakfast, or 1 muffin for a snack.

Fresh berries are best, but frozen may be used if needed.

Ingredients:

• 2 cup(s) almond flour
• 2 teaspoon(s) baking soda
• 1/2 teaspoon(s) sea salt
• 1 tablespoon(s) cinnamon
• 1 cup(s) dates, pitted
• 3 medium banana(s)
• 3 large egg(s)
• 1 teaspoon(s) apple cider vinegar
• 1/4 cup(s) coconut oil melted
• 11/2 large carrot(s) shredded (1.5 cups for 12 servings)
• 3/4 cup(s) walnuts (or nuts of choice), finely chopped
• 1 package(s) paper muffin liners

Method:

1. Preheat oven to 350 F.
2. In a large bowl, combine flour, baking soda, salt and cinnamon.
3. In a food processor, combine dates, bananas, eggs, vinegar and oil.
4. Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
5. Fold in carrots and nuts.
6. Spoon mixture into paper lined muffin tins.
7. Bake at 350 F for 25 minutes.