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A purely fruit-sweetened gluten-free and paleo Carrot Banana Muffin recipe for your healthy breakfast menu.
In a small bowl, combine almond flour, baking soda, salt, and cinnamon.
In a food processor, combine dates, bananas, eggs, vinegar and oil. Transfer mixture to a large bowl. Blend dry mixture into wet until thoroughly combined. Fold in carrots and walnuts.
Spoon mixture into paper-lined muffin pan. Bake at 350ºF for 25–30 minutes.
Recipe adapted from Heidi Swanson’s Carrot Cake recipe at 101 Cookbooks.
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