I’m always looking for new ways of making “traditional” baked goods that fit in with the Paleo diet.  The other day, I came across an amazing blog called Elana’s Pantry.  Mad kudos for the dedication and work that has been put in to this unfathomable plethora of gluten-free and paleo yumminess!

I have learned so much from this site… today, I attempted her Carrot Banana Muffins with great success!

These little morsels of heaven came out perfect in my opinion.  I made the recipe exactly as instructed, and I don’t think I’ll change a thing the next time I make them.

Thanks so much Elana!

Banana Carrot Mini-Muffins
 
Ingredients
  • 2 cups blanched almond flour
  • 2 teaspoons baking soda
  • 1 teaspoon celtic sea salt
  • 1 tablespoon cinnamon
  • 1 cup dates, pitted
  • 3 ripe bananas
  • 3 eggs
  • 1 teaspoon apple cider vinegar
  • ¼ cup coconut oil, melted
  • 1 ½ cups carrots, shredded
  • ¾ cup walnuts, finely chopped
Instructions
  1. In a small bowl, combine almond flour, baking soda, salt, and cinnamon
  2. In a food processor, combine dates, bananas, eggs, vinegar and oil
  3. Transfer mixture to a large bowl
  4. Blend dry mixture into wet until thoroughly combined
  5. Fold in carrots and walnuts
  6. Spoon mixture into paper lined 24 cup mini muffin pans
  7. Bake at 350° for 25 minutes