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

6 eggs

2 tsps. Apple Cider Vinegar

½ cup melted coconut oil or grape seed oil

2 tsp. Vanilla

Blend thoroughly.

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!!