Carrot-Banana Muffins


12 large muffins


2 cups almond flour

2 T flax meal

2 tsp baking soda

1/2 tsp salt (fine sea salt preferred)

1 T ground cinnamon

1/2 c unsweetened shredded coconut

3 large eggs

3 medium or 2 large bananas, mashed

1/2 c coconut oil, melted

2 T raw honey

1 tsp apple cider vinegar

1 c pitted and chopped dates, raisins, craisins or cherries

2 medium carrots, shredded

3/4 c chopped walnuts, or nut of choice


Preheat oven to 325.  Line 12 cup muffin pan.

In a large bowl, mix together the almond flour, baking soda, salt, cinnamon, and coconut. In another bowl, whisk the eggs, carrots and nuts. Divide the batter among the muffin cups.

Bake for 40 minutes, until golden brown or a skewer inserted into center comes out clean.  The muffins will not rise significantly.  Cool in the pan on a wire rack for 5 minutes, then turn out the muffins onto rack and let cool to room temperature.