Paleo Carrot Banana Muffins – November 2017
This recipe is inspired by Heidi Swanson of 101cookbooks.com. and elanaspantry.com. It is a wonderful, not too sweet treat and its gluten and grain free with a lower amount of fruit sweetener. I hope you enjoy it with your family and guests. These are great anytime of the year, but they are magnificent during the Fall and Winter months! Make a double batch and freeze one of them for a snowed in weekend or for unexpected company.
Yield – 1 Dozen
2 cups blanched almond flour (not almond meal)
2 teaspoons baking soda
1/2 teaspoon sea salt
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
Zest of one lemon
1 cup pitted dates ( plus 6 dates for garnish)
3 ripe bananas (medium size)
3 large eggs
1 teaspoon apple cider vinegar
¼ cup coconut oil, melted
1½ cups carrots, shredded (about 2 carrots)
¾ cup walnuts, finely chopped ( toast them in the oven or in a pan to bring out more flavor)
*In a small bowl, combine almond flour, baking soda, salt, cinnamon, cardamom, ginger and lemon zest
*In a food processor, combine dates, bananas, eggs, vinegar, and oil
*Transfer mixture to a large bowl
*Blend dry mixture into wet until thoroughly combined
*Fold in carrots and walnuts
*Spoon mixture into paper lined muffin pan
*Halve 6 dates and garnish top of each muffin with a halved date.
*Bake at 350°F for 25-30 minutes
*Cool in pan for 1 hour
*Serve and Enjoy!
by Chef Vahé November 2017
