Carrot Banana Muffins, Version 2

Carrot Banana Muffins Right out of the Oven

I originally posted this muffin recipe over two years ago after discovering it on Elana's Pantry. I made a few tweaks and shared my version of the recipe on January 20, 2011. I haven't made these in a while, but last weekend I decided to make some to share with my Aunt Dora and cousin, Paulette who were stopping by the cabin for coffee on their way to visit Paulette's son in South Carolina. Even though the original recipe is free of refined sugar, it includes a cup of dates and 3 bananas. I decided to omit the dates and use green-tipped bananas instead of ripe bananas. I used 4 bananas because mine were on the smaller side, and since I was omitting the dates, I thought I might need the extra volume for the recipe to work.  The result was fabulous and plenty sweet. No need for the dates to make it even sweeter. This is how I'll make them from now on. If you prefer a sweeter muffin, try the original recipe for Carrot Banana Muffins.

Carrot Banana Muffins, Version 2

2 cups blanched almond flour, packed

2 teaspoons baking soda
3/4 teaspoon finely ground sea salt

1 tablespoon cinnamon
4 medium bananas (I used green-tipped, rather than ripe)
3 eggs
1 teaspoon apple cider vinegar

¼ cup coconut oil, melted
1 ½ cups shredded carrots (don't buy pre-shredded carrots; they are too dry)

1 cup walnuts, chopped

1. In a small bowl, combine almond flour, baking soda, salt, and cinnamon.
2. Chop the walnuts and set aside.
3. Shred/chop the carrots in the food processor using the shredder blade. Remove carrots and set aside.   Rinse and dry food processor bowl for next step.
4. In the food processor, combine bananas, eggs, vinegar, and oil.
5. Transfer wet mixture to a large bowl.
6. Blend dry mixture into wet until thoroughly combined.
7. Fold in carrots and walnuts.
8. Spoon mixture into a greased muffin pan. I use coconut oil. Grease it well as these tend to want to stick. Paper liners work, but the muffins stick to the paper until they are completely cool.
9. Bake at 350° for 25-27 minutes for medium muffins. Bake 30-35 minutes for mini-loaf pan. Mini-muffins are done in 15-20 minutes. 

Makes 14-16 medium muffins or about 36 miniature muffins. Or 12 medium muffins and 1 mini-loaf pan.

These deserve a pretty plate, and so do you.