Almond Flour Muffins

Ingredients

• 2 cups almond flour (224g)
• 1/4 cup unsweetened shredded coconut
• 2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 tablespoon cinnamon
• 8 pitted medjool dates
• 3 ripe bananas
• 3 large eggs
• 1 teaspoon vinegar (white vinegar or apple cider vinegar)
• 1/4 cup coconut oil
• 2 large large carrots (shredded (recipe note #1))
• 1 cup coarsely chopped walnuts (100g)

Instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Line standard size muffin tins with muffin liners or generously grease.

3. 3

   Combine almond flour, shredded coconut, baking soda, salt, and cinnamon in a large mixing bowl. Whisk to combine; set aside.

4. 4

   Add dates, bananas, vinegar, and coconut oil to the bowl of a food processor; process until smooth. Add eggs and again, process until smooth.

5. 5

   Pour date mixture into almond flour mixture. Add shredded carrots and chopped walnuts; stir until combined.

6. 6

   Spoon batter into prepared muffin tins, filling each cup about 2/3 full.

7. 7

   Bake for 25-30 minutes or until muffin tops are set and a sharp knife or toothpick comes out clean. Cool in muffin tin on a wire rack.

8. 8

   Enjoy warm, at room temperature, or cold. Store extra muffins covered in the refrigerator and enjoy within a few days.