Carrot banana chocolate chip muffins

My version of this recipe has fewer dates and I swapped walnuts for chocolate chips. Mmmmm….

 

Ingredients:

2 cups almond flour

2 teaspons baking soda

1 tablespoon ground cinnamon

1/2 cup unsweetened shredded coconut

3 eggs

3 bananas, mashed

1/2 cup salted butter, cubed and softened

1 tablespoon raw honey

1 teaspoon apple cider vinegar

1/3 cup chopped dates

2 medium carrots (or 8-10 baby carrots), shredded

3/4 cup chocolate chips

 

Instructions:

Preheat oven to 325F. Lightly oil a 12-cup muffin pan (or use paper liners).

In a large bowl, mix the almond flour through coconut.

In another bowl, whisk the eggs through vinegar.

Stir the wet ingredients into the dry ones.

Fold in the dates, carrots, and chocolate chips.

Divide batter among the muffin cups.

Bake for 40 minutes, or until golden brown or a skewer inserted into the center comes out clean (watch them closely; my last batch was done in just over 30 minutes).

Cool in the pan on a wire rack for 5 minutes, then remove from pan and cool on rack.

 

*Note that since there’s no actual flour, the muffins will not significantly rise.

Recipe adapted from “True Food: Seasonal, Sustainable, Simple, Pure” by Andrew Weil MD, Sam Fox and Michael Stebner