Banana-Date-Carrot Muffin {Gluten free- No Sugar Added}
Servings: 12 muffins
Calories: 256kcal
Ingredients
- 12 standard cupcake liners
- 2 cup flour, almond
- 2 teaspoon baking soda
- 1 teaspoon sea salt
- 1 tablespoon cinnamon
- 1 teaspoon cloves, ground
- 10 medium dates, Medjool
- 3 medium banana
- 3 large egg
- 1 teaspoon vinegar, cider
- 1/4 cup coconut oil
- 1 1/2 cup chopped carrot
Instructions
- Preheat oven to 350 and line 12 muffin tins with paper liners.
- In a large bowl, sift together flour, baking soda, salt and spices.
- Peel and chop carrot.
- Using a food processor (or hand blender), combine the dates, bananas, eggs, vinegar, oil, and carrots. Puree.
- Combine wet and dry ingredients.
- Spoon mixture into paper lined muffin tins.
- Bake at 350 for 30 minutes or until done. Best when refrigerated.
Nutrition
Calories: 256kcal | Carbohydrates: 28g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 433mg | Fiber: 5g | Sugar: 18g