Carrot & Walnut Muffins

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.

25 min