2 cups of almond flour
2 tsps baking soda
1 tsp sea salt
1 tsp cinnamon
1 cup of dates pitted
3 ripe bananas
3 eggs
1 tsp apple cider vinager
1/4 of a cup of melted coconut oil
1 1/2 cups of grated carrots
3/4 cup of walnuts (or nuts of choice) finely chopped
muffin paper liners
- Preheat oven to 350℉.
- In a large bowl, combine flour, baking soda, salt and cinnamon.
- In a food processor, combine dates, bananas, eggs, vinegar and oil.
- Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
- Fold in carrots and nuts.
- Spoon mixture into paper lined muffin tins.
- Bake at 350° for 25 minutes.
Pineapple, mango and coconut Paleo muffins.
2 cups of almond flour
2 tsps baking soda
1 tsp sea salt
1 tsp cinnamon
1 cup of dates pitted
1 ripe mango chopped
1 &1/2 cups of fresh or canned pineapple
3 eggs
1 tsp apple cider vinager
1/4 of a cup of melted coconut oil
- Preheat oven to 350℉.
- In a large bowl, combine flour, baking soda, salt and cinnamon.
- In a food processor, combine dates, eggs, vinegar and oil.
- Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
- Add the pineapple and mango
- Add a tbs of dried coconut
- Spoon mixture into paper lined muffin tins.
- Bake at 350° for 25 minutes.
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