If you love Carrot Cake you will love these muffins. This was a recipe that a friend of mine shared with me. She is exploring the Paleo Diet and this was one of the recipes. I changed it up a bit and added my own flair. I love this recipe because it has no added sweetener and they are gluten free. The sweetness comes from the bananas and dates. Bake them as large or mini muffins; either way, they are perfect for breakfast or a snack. This is a double recipe and made 24 large muffins and 16 small. Bon Appétit!
Soak 2 cups of pitted dates for about 4 hours or until soft
In a large bowl add the following dry ingredients and mix gently:
4 cups almond flour
4 tsps. baking soda
2 tsps. baking powder
2 tsps. salt
1 Tbs. Cinnamon
1 tsp. nutmeg
Add the following to your food processor:
2 cups dates
6 ripe bananas
2 tsps. Apple Cider Vinegar
½ cup melted coconut oil or grape seed oil
2 tsp. Vanilla
Add the wet ingredients to the dry and mix gently.
Add 3 cups of finely shredded carrots and fold into the mixture
If you want to add some crunch, you can add 1 ½ cups walnuts or pecans
Drop batter into muffin cups and bake at 350 F for about 20 minutes. The minis may take less time and the large may take more. Watch carefully so as to not over bake. Enjoy!!
terrific and we love them THANK You
Lovely recipe but in my cancer alternative diet it is quite heavy on the added sweeteners of both dates and bananas. I would try to use only a quarter (or less) of that amount!
Now, this sounds heavenly! Can’t wait to make them! Thanks for sharing.
I hope that you enjoy them!
Can I use the pulp from my carrot juice ? I juiced 22 carrots this morning and have all this beautiful pulp!
Sure you can!