Low Carb Carrot Banana Muffins
Recipe by Michael Stebner, True Food Kitchen’s Executive Chef
2 - cups almond flour
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, cubed and softened
2 - tablespoons raw honey
1 - teaspoon apple cider vinegar
1 1/4 - cups pitted and chopped dates
2 - medium carrots, shredded
3/4 - cup chopped walnuts
1. Preheat the oven to 325. Lightly oil a 12 cup muffin plan with expeller pressed canola oil or line with paper liners.
2. In a large bowl, mis together the almond four, baking soda, salt, cinnamon and coconut. I another bowl, whisk the eggs, bananas, butter, honey and vinegar. Stir the wet ingredients into the dry ones. Fold in the dates, carrots, and walnuts. Divid the batter amend the muffins cups.
3. Bake for 40 minutes, until golden brown or a skewer inserted into the center of the muffin comes out clean. Since there no actual four , the muffins will not rise significantly. Coll the pan on a wire reach for 5 minutes, then turn out the muffins onto the racks anklet cool to warm or room temperature.