Carrot Banana Muffins

I know that title sounds a little scary. But these muffins are tasty. My kiddos gobble them up and ask for more! I came across this originally from the Paleo Plan Web site, but saw that it was initially created by Elana over at Elana’s Pantry. I changed it up just a teensy bit, but it’s basically the original recipe. It’s so good, changes aren’t needed!

• Recipe: Carrot Banana Muffins

2 cups almond flour
2 tsp baking soda
1 tsp sea salt
2 Tbs cinnamon
1 cup dates, pitted
2-3 ripe bananas
3 eggs
1 tsp apple cider vinegar
1/4 cup coconut oil, melted
1 ½ cups carrots, shredded (you can buy organic pre-shredded carrots at many grocers if you don’t want to take the time. Or, you can use a food processor to grate them for you!)
muffin paper liners

What to do:

Preheat oven to 325℉.
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 and blend until completely combined.
Fold in carrots.
Spoon mixture into paper lined muffin tins.
Bake at 325° for 20-25 minutes.

Hurry and grab one because they’ll go fast!