Description
These almond flour muffins are moist, naturally sweet, and made without gluten or refined sugar. With bananas, dates, carrots, and walnuts, they’re wholesome and delicious.
Ingredients
2 cups almond flour
1/4 cup unsweetened shredded coconut
2 teaspoons baking soda
1 teaspoon fine sea salt
1 tablespoon ground cinnamon
8 pitted Medjool dates
3 ripe bananas
3 large eggs
1 teaspoon vinegar (white or apple cider)
1/4 cup melted coconut oil
2 large carrots, shredded
1 cup chopped walnuts
Instructions
1. Preheat oven to 350°F and prepare muffin tin with liners.
2. In a bowl, whisk almond flour, shredded coconut, baking soda, salt, and cinnamon.
3. In a food processor, blend dates, bananas, vinegar, and coconut oil until smooth.
4. Add eggs and blend again until creamy.
5. Combine wet and dry ingredients and stir gently.
6. Fold in shredded carrots and chopped walnuts.
7. Divide batter into 18 muffin cups, filling each 2/3 full.
8. Bake for 25–30 minutes or until golden.
9. Let muffins cool in pan before transferring to a rack.
Notes
You can use pecans instead of walnuts.
For a keto version, replace bananas and dates with low-carb sweetener and a splash of almond milk.
Freeze raw batter in liners and thaw before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 212
- Sugar: 10g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg