Monday Meal Prep: Carrot Banana Muffins
Monday Meal Prep: Carrot Banana Muffins
These are Coach Hilary’s absolute favorite paleo muffins that she has been making for years. They are moist and sweet and with a great texture…paleo because they are sweetened with dates and bananas, and they are grain free. Even the paleo haters in her family like them. You could even serve them at a luncheon and call them carrot cake cupcakes! You can freeze them and stick it in your lunch box and its perfectly defrosted within 30 minutes. Enjoy! (Source: Elana’s Pantry)
Banana Carrot muffins
- 2 cups almond flour
- 2 tsp baking soda
- 1 tsp salt
- 1 Tbs cinnamon
- 1 cup dates (15 dates)
- 3 eggs
- 1 tsp apple cider vinegar
- 3 ripe bananas
- 1/4 cup coconut oil, melted
- 1.5 cups carrots, shredded
- 3/4 cups walnuts chopped
- 1/2 cups cranberries or raisins or a mix
- muffin paper liners
Heat oven to 350, in a large bowl combine dry ingredients. In a food processor combine dates, bananas, eggs, vinegar and oil. Add mixture from food processor tot dry mixture and combine thoroughly. Fold in nuts, cranberries, and carrots. Spoon into muffin liners. Bake for 25 minutes. Makes 12-15
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