We love these muffins and after making them for our family to “grab and go” for the holidays we wanted to share them with you. They are a great breakfast for busy mornings and they’re so delicious you will want to grab two or three for those break times throughout the day.
Paleo & Grain- Free
Paleo is a huge nutrition buzzword recently. We don’t use the term a lot, because we don’t want to focus on diet labels, but it’s a really good representation of grain-free, gluten-free and refined sugar-free foods that are super yummy and healthy.
Super Healthy Ingredients
These super yummy muffins have no flour, just almonds ground into almond meal, making them grain-free and inherently gluten-free. This means they are also incredibly high in protein. Even though they have no grains they do have a true muffin consistency that we love. They are sweetened with dates and raw honey and they offer an Omega-3 boost from the walnuts. Also with the carrots, bananas and coconut they are very nutrient-dense!
A Few Tips
The raw honey is optional if you have a sensitivity or like your muffins less sweet. We tried them both ways, and though they are less sweet without the honey, the dates still sweeten them up and they were still fabulous. We lined the muffin tins with paper liners instead of using the canola oil, but you could also use coconut oil or ghee if you have a preference.
Super Yummy Paleo Carrot-Banana Muffins
Check out the original recipe from Dr. Andrew Weil’s book, True Food.
Makes 12 large muffins
2 cups almond flour (also called almond meal)
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup unsweetened shredded coconut
3 large eggs
3 bananas, mashed
1/2 cup (8 tablespoons) unsalted butter or ghee, softened
2 tablespoons raw honey, optional
1 teaspoon apple cider vinegar
1 1/4 cups pitted and chopped dates
2 medium carrots, shredded
3/4 cup chopped walnuts
Preheat the oven to 325 degrees and lightly oil a 12 cup muffin pan with expeller-pressed canola oil or line with paper liners.
In a large bowl, mix together the almond flour, baking soda, salt, cinnamon and coconut. In another bowl whisk the eggs, bananas, butter, honey and vinegar. Stir the wet ingredients into the dry ingredients. Fold in the dates, carrots and walnuts. Divide the batter among the muffin cups.
Bake for 40 minutes, until golden brown or a skewer inserted into the center of a muffin comes out clean. (Since there is no actual flour, the muffins will not rise significantly.) Cool in the pan on a wire rack for 5 minutes, then turn out the muffins onto the rack and let cool to warm or room temperature.