Paleo Banana Carrot Muffins that don’t taste like you are eating a brick.

I am sick of eggs for breakfast – just sick of them.  I don’t care if I never see an egg again, well, at least for a week or so.  I saw this recipe, and at first I was a tad suspicious. I have never really baked with almond flour before, but I have to say that I am impressed.  These muffins are not beautiful, but they are very yummy.  Breakfast is saved!

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I found this recipe at a cool website called Paleo Plan – it was posted on a Facebook Whole 30 Group page.

http://www.paleoplan.com/2009/12-31/carrot-banana-muffins/

 

Ingredients

–         2 cups almond flour

–         2 tsp baking soda

–         1 tsp salt

–         1 Tbs cinnamon

–         1 cup dates, pitted

–         3 ripe bananas

–         3 eggs

–          1tsp apple cider vinegar

–         ¼ cup coconut oil, melted

–         1 ½ cups carrots, shredded

–         ¾ cup walnuts (or nuts of choice) finely chopped

Instructions:

–         Preheat oven to 350 degrees

–         Line muffin pan with paper liners

–         In a large bowl, combine flour, baking soda, salt, and cinnamon

–         In a food processor, combine dates, bananas, eggs, vinegar, and oil

–         Add mixture from food processor to dry mixture in large bowl and combine thoroughly.

–         Fold in carrots and nuts

–         Spoon mixture into paper lined muffin tins (At this point, I was worried that the muffins might overflow and burn in the bottom of my oven – they didn’t, so feel free to go ahead and fill the muffin cups up to close to the top.  You don’t have to stop at 2/3s full like you would for regular muffins.)

–         Bake for 25 minutes

–         Try to let them cool before you eat one!

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2 responses to “Paleo Banana Carrot Muffins that don’t taste like you are eating a brick.

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