I am a natural skeptic when it comes to food. Despite this two year journey of finding/making food that taste delicious AND is good for you, I still am wary of new recipes. I always try out a recipe, then tweak it, then tweak it some more. The sad part is I never stop tweaking a recipe. Even those I post on here…like my Paleo bread recipe (which my family loves)…. I just keep tweaking.
Those eating Paleo know that eggs start to get real old at breakfast. Even though I LOVE eggs, I am TIRED of eggs. So down the rabbit trail I go looking for other options.
Like banana carrot muffins.
I usually try to share recipes that are not difficult to make. This recipe, though not difficult, takes time. If you are like me, and wake up hungry, make these the night before and freeze them (it makes about 18 muffins). They taste just as good heated (I promise). And trust me…they are DELICIOUS. I only post recipes that pass my family test (myself, my hubby and ALL FOUR kids from 1 year to 17 years).
- 2 cups almond flour
- 2 tsp baking soda
- 1 tsp sea salt
- 1.5 Tbs cinnamon
- 1 cup dates, pitted (or baking raisins)
- 3 ripe bananas
- 3 eggs
- 1 tsp apple cider vinegar
- 1/4 cup coconut oil, melted (or 1/2 cup applesauce)
- 1/4 cup agave nectar or honey
- 1 ½ cups carrots, shredded
- ¾ cup walnuts (or nuts of choice), finely chopped
- muffin paper liners
- Preheat oven to 350℉.
- In a large bowl, combine flour, baking soda, salt and cinnamon.
- In a food processor, combine dates, bananas, eggs, vinegar, agave nectar and oil.
- Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
- Fold in carrots and nuts.
- Spoon mixture into paper lined muffin tins.
- Bake at 350° for 25 minutes.