Start your day the wholesome way with our Paleo Carrot Banana Muffins—packed with natural sweetness, nutrient-rich ingredients, and guilt-free indulgence. Perfect for a healthy, energizing treat that satisfies your cravings and fuels your body!
Image source: AI-generated
Makes: 12 standard muffins (or 24 mini)
Prep Time: 15 mins
Bake Time: 20–25 mins
Oven Temp: 350°F (175°C)
Ingredients
Dry Ingredients:
- 2 cups almond meal/flour
- 2 tsp baking soda
- 1 tsp Celtic sea salt (or regular salt)
- 1 tbsp cinnamon
Wet Ingredients:
- 3 ripe bananas
- 1 cup pitted dates (soak in warm water for 5 mins if hard)
- 3 large eggs
- 1 tsp apple cider vinegar
- ¼ cup coconut oil, melted
Add-In:
- 1½ cups shredded carrots (lightly packed)
Directions
- Prep:
- Preheat oven to 350°F (175°C). Grease or line a muffin tin.
- Dry Mix:
- Whisk together almond meal, baking soda, salt, and cinnamon in a large bowl.
- Blend Wet Ingredients:
- In a food processor, blend bananas, dates, eggs, vinegar, and coconut oil until smooth (~30 sec).
- Combine & Fold:
- Pour wet mixture into dry ingredients. Stir until just combined.
- Gently fold in shredded carrots.
- Bake:
- Divide batter evenly into muffin cups (fill ¾ full).
- Standard muffins: Bake 25 minutes.
- Mini muffins: Bake 20 minutes.
- Muffins are done when a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a rack.
Tips for Success:
- Texture: Almond meal makes these dense; for fluffier muffins, add ¼ cup coconut flour.
- Sweetness: For less sugar, reduce dates to ½ cup and add 1 tbsp maple syrup.
- Storage: Keep in an airtight container for 3 days or freeze for up to 1 month.
Perfect for breakfast or snacks! Enjoy warm with a dab of almond butter. 🥕🍌
