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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Ingredients:
2 cup(s) almond flour |
2 teaspoon(s) baking soda |
1 teaspoon(s) sea salt |
1 tablespoon(s) cinnamon |
1 cup(s) dates pitted |
3 whole(s) banana |
3 whole(s) eggs |
1 tablespoon(s) cider vingar |
1/4 cup(s) coconut oil |
1.5 cup(s) carrots shredded |
3/4 cup(s) walnuts finely chopped |
muffin paper liner |
Directions:
1. Preheat oven to 350℉.
2. In a small bowl, combine almond flour, baking soda, salt and cinnamon.
3. In a food processor, combine dates, bananas, eggs, vinegar and oil.
4. Transfer mixture to a large bowl and blend until completely combined.
5. Fold in carrots and walnuts.
6. Spoon mixture into paper lined muffin tins.
7. Bake at 350° for 25 minutes.
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