Servings: 24
Calories: 153kcal
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
Instructions
- 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
Calories: 153kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 202mg | Potassium: 156mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1042IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
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