Paleo Banana Carrot Breakfast Muffins Recipe

Thank you to the best neighbors ever Candice and Frank Cilla!

Ingredients

Dry Ingredients:
  • 1 + 1/4 cup almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tbs cinnamon
  • 1/2 tsp allspice

Wet Ingredients:

  • 3 eggs – whisked
  • 2 bananas – mashed
  • 1/2 cup almond butter
  • 1/3 cup raw honey
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • Fold In:
  • 1 cup grated carrot
  • 1/2 cup walnuts or pecans, chopped
  • Yields:
  • Makes 12-14 muffins

Instructions

  1. Preheat oven to 350-degrees F
  2. In a large mixing bowl, combine all dry ingredients above
  3. In a separate medium bowl, mix together all wet ingredients above
  4. Pour the wet ingredients into the dry ingredients bowl and mix well
  5. Fold grated carrots and the walnuts or pecans into batter
  6. Pour batter into muffin tin molds lined with paper or silicone cups – fill each cup about two-thirds full
  7. Bake 22-25 minutes, or until an inserted toothpick comes out clean
  8. Cool and enjoy!