Paleo Carrot Banana Muffins Recipes

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HEALTHY CARROT MUFFINS (GLUTEN FREE, PALEO, VEGAN)



Healthy Carrot Muffins (Gluten Free, Paleo, Vegan) image

These healthy carrot muffins are gluten free, Vegan and Paleo. They are perfect for breakfast, snack or topped with frosting for dessert.

Provided by Katie

Time 35m

Number Of Ingredients 12

1/2 cup cassava flour (75g)
1 tsp paleo baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 cup shredded carrot (85g)
1/2 cup unsweetened almond butter
2 Tbsp honey (maple syrup for vegan)
1 tsp vanilla extract
1 tsp apple cider vinegar
1/2 cup water

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium-sized mixing bowl, combine all dry ingredients. This includes: cassava flour, baking powder, cinnamon, nutmeg and salt.
  • Mix in the wet ingredients. This includes: shredded carrot, almond butter, honey, vanilla, apple cider vinegar and water. Stir batter until well combined.
  • Scoop batter into a miniature silicone muffin pan. Each muffin contains about 2 tablespoons of batter, making 12 muffins.
  • Place the pan in the oven and bake at 350 degrees F for 25-28 minutes.
  • Remove muffins from the oven and cool in pan for 10 minutes, then transfer to a wire cooling rack.
  • Best stored in fridge up to one week.

PALEO CARROT BANANA MUFFINS



Paleo Carrot Banana Muffins image

Make and share this Paleo Carrot Banana Muffins recipe from Food.com.

Provided by Spectatrix

Categories     Breakfast

Time 35m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 10

2 cups almond meal (or 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
1/4 cup coconut oil
1 1/2 cups carrots, shredded

Steps:

  • Combine dry ingredients.
  • Blend bananas, dates, eggs, vinegar, and coconut oil in a food processor.
  • Mix wet ingredients with dry and fold in carrots.
  • Spoon into greased or lined muffin tins and bake at 350 degrees for 25 minutes (or 20 minutes for mini-muffins).

Nutrition Facts : Calories 144.7, Fat 9.2, SaturatedFat 3.3, Cholesterol 31, Sodium 288.8, Carbohydrate 14.3, Fiber 3, Sugar 8.5, Protein 3.8

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