Carrot & Walnut Muffins

VEG | LF | GF | SF

How It's done:


2 cups almond flour
2 tsp baking soda
1/2 tbsp cinnamon
1 tsp apple cider vinegar
1 tsp sea salt
1 cup Medjool dates pitted
3 bananas, ripe
3 organic eggs
1/4 cup organic coconut oil, melted
3/4 cup walnuts, chopped
1 1/2 cups carrots, shredded


Preheat the oven to 180 degrees Celsius. In a large bowl, combine baking soda, cinnamon, almond flour and salt and set aside. Mix bananas, eggs, vinegar, dates and oil in a food processor and add to dry mix with the carrots and walnuts. Spoon the mix into greased muffin tins and bake for 25 mins or until cooked through.

Cooking Time

25 min