Calories Per Serving: 159
Servings: 24
Ingredients:
2 c almond flour
1/4 c shredded unsweetened coconut
2 t baking soda
1 t pink salt
1 T cinnamon
1 c raisins
3 ripe bananas
3 eggs
1 t apple cider vinegar
1/4 c coconut oil
2 large carrots, shredded
1 c coarsely chopped walnuts
Directions:
- 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 mintures
- Cool on wire rack
- Store, covered, in refrigerator
