Carrot Cake Muffins

Name: Carrot Cake Muffins
Yield: 24 servings
Ingredients: 2 cups almond flour; 1/4 cup shredded unsweetened coconut; 2 tsp baking soda; 1 tsp pink salt; 1 tbsp cinnamon; 1 cup raisins; 3 bananas (ripe); 3 eggs; 1 tsp apple cider vinegar; 1/4 cup coconut oil; 2 large carrots (shredded); 1 cup coarsely chopped walnuts

Carrot Cake Muffins

Calories: 153
Protein: 4g
Servings: 24

Dessert · Snack

Method

Preheat oven to 350 degrees
Line muffin tins
Combine almond flour, coconut, baking soda, salt, and cinnamon in large mixing bowl with whisk
Place raisins, bananas, eggs, vinegar, and coconut oil in bowl of food processor and process until smooth
Add flour mixture to food processor and pulse until just combined
Transfer batter to large mixing bowl
Fold in carrots and nuts
Fill muffin tins about 2/3 full
Bake about 25 minutes
Cool on wire rack
Store, covered, in refrigerator

Nutrition per serving

Calories	153
Protein	4g
Carbs	12g
Fiber	3g
Sugar	3g
Fat	11g
Saturated fat	3g
Sodium	202mg