Banana-Carrot Almond Flour Muffins
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 3 large eggs at room temperature
- 1/2 cup unsweetened shredded coconut
- 2 medium carrots peeled and shredded
- 2 tablespoons raw honey
- 2 cups blanched almond flour (not almond meal) i use hone
- 3 very ripe bananas* mashed
- 1/4 cup (4 tablespoons) unrefined coconut oil or unsalted melted
- 1 teaspoon apple cider vinegar or white vinegar
- 1 cup dates pitted and chopped (or raisins or dried cher
- 3/4 cup chopped walnuts or pecans
- Carbohydrate 78.9624450127533 g
- Cholesterol 1610.6 mg
- Fat 511.738160000196 g
- Fiber 29.0849992042768 g
- Protein 53.5269100006314 g
- Saturated Fat 305.929262000055 g
- Serving Size 1 1 recipe (867g)
- Sodium 3743.76600000158 mg
- Sugar 49.8774458084766 g
- Trans Fat 37.9078865000919 g
- Calories 4957 calories
Preheat the oven to 350 degrees. Line a 12-cup muffin pan with paper liners.In a large bowl, mix together the almond flour, baking soda, salt, cinnamon and coconut. In another bowl, whisk the eggs, bananas, melted coconut oil, honey, vanilla and vinegar together, making sure that the oil is well incorporated into the other ingredients.Stir the wet ingredients into the dry ones. Fold in the dates, carrots, and walnuts. Divide the batter among the muffin cups. You will fill the cups to the top since these muffins don’t rise very much.Bake for 40 minutes, until golden brown or a skewer inserted into the center of a muffin comes out clean. (Since there is no actual flour, the muffins will not rise significantly.) Cool in the pan or on a wire rack for 5 minutes, then turn out the muffins onto the rack and let cool to warm or room temperature.
