Vegetarian

Carrot-Banana Muffin takes 20 minutes to prepare.

Carrot-Banana Muffin takes 40 minutes to cook.

Carrot-Banana Muffin makes 12 servings.

The ingredients for Carrot-Banana Muffin are:

8 serving Bob's Red Mill Almond Flour - per 1/4 Cup
2 tsp Baking Soda
.5 tsp Salt
1 tbsp Cinnamon, ground
.5 cup, shredded Coconut, raw
3 large Egg, fresh, whole, raw
3 small (6" to 6-7/8" long) Banana, fresh
.3 cup Coconut Oil
2 tbsp Natural Raw Unfiltered Honey
220 grams Medjool dates
2 medium Carrots, raw
.75 cup, chopped Walnuts
.3 tbsp Bragg Apple Cider Vinegar

Here is how you make Carrot-Banana Muffin:

Preheat the oven to 325. Lightly oil a 12 cup muffin pan. In a large bowl, mix together the almond flour, baking soda, salt, cinnamon, and coconut. In another bowl, whisk the eggs, bananas, coconut oil, honey, and vinegar. Stir the wet ingredients into the dry ones. Fold in the dates, carrots, and walnuts. Divide batter into muffin pan. Bake for 40 minutes, until golden brown or a skewer in inserted into the center of muffin comes out clean. (Since there's no actual flour, the muffins will not rise significantly) Cool in pan on a wire rack for 5 minutes, then turn out the muffins onto the rack to cool.Serving Size: 1 MuffinNumber of Servings: 12Recipe submitted by SparkPeople user BMURRY123.

The nutritional information for Carrot-Banana Muffin is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 321.4

• Total Fat: 22.2 g
• Cholesterol: 46.5 mg
• Sodium: 332.9 mg
• Total Carbs: 29.4 g
• Dietary Fiber: 5.3 g
• Protein: 7.5 g