Carrot Banana Muffins Recipe

Name: Carrot Banana Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Blanched Almond Flour; 2 teaspoons Baking Soda; 1 teaspoon Celtic Sea Salt; 1 Tablespoon Cinnamon; 1 cup Dates, Pitted; 3 whole Ripe Bananas; 3 whole Large Eggs; 1 teaspoon Apple Cider Vinegar; 1/4 cups Coconut Oil, Melted; 1- 1/2 cup Carrots, Shredded; 3/4 cups Walnuts, Finely Chopped

Servings: persons

2 cups Blanched Almond Flour
2 teaspoons Baking Soda
1 teaspoon Celtic Sea Salt
1 Tablespoon Cinnamon
1 cup Dates, Pitted
3 whole Ripe Bananas
3 whole Large Eggs
1 teaspoon Apple Cider Vinegar
1/4 cups Coconut Oil, Melted
1- 1/2 cup Carrots, Shredded
3/4 cups Walnuts, Finely Chopped

1
In a small bowl, combine almond flour, baking soda, salt, and cinnamon.
2
In a food processor, combine dates, bananas, eggs, vinegar and oil.
3
Transfer mixture to a large bowl.
4
Blend dry mixture into wet until thoroughly combined.
5
Fold in carrots and walnuts.
6
Spoon mixture into paper-lined muffin pan.
7
Bake at 350 degrees F for 2530 minutes.
8
Recipe adapted from Heidi Swansons Carrot Cake recipe at 101 Cookbooks.

1161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups Blanched Almond Flour, 2 teaspoons Baking Soda, 1 teaspoon Celtic Sea Salt, 1 Tablespoon Cinnamon, and more.

Yes, Carrot Banana Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Banana Muffins

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