Carrot-Banana Almond Flour Muffins

  • Author: Meagan
  • Total Time: 40 Minutes


We were on our way to our family golf lesson and all of us were super happy to see that the sun was shining and it actually felt warm!  Especially Waverly, who commented, ‘this is so much better than last time when it was freezing like I had ice cubes in my shirt!’.

Or almond meal…it’s confusing, but I’m pretty sure they’re the same thing.  These are the perfect ‘everything’ muffin, there’s no flour AND they freeze brilliantly…borrowed from ‘True Food’ by Andrew Weil – enjoy!



Carrot-Banana Almond Flour Muffins

2 c. almond flour AND 2 t. baking soda AND 1/2 t. salt

1 T. cinnamon

1/2 c. unsweetened shredded coconut

3 eggs

3 bananas, mashed

1/2 c. butter, softened to almost melting

2 T. honey AND 1 t. apple cider vinegar

1 1/4 c. dates, pitted and chopped (~12 Medjool)

2 medium carrots, grated (~1 packed cup)

3/4 c. chopped pecans


Preheat the oven to 325 and line a 12-cup muffin tin with papers.  In a large bowl, whisk together the almond flour, baking soda, salt, cinnamon and coconut, and in a separate medium bowl, whisk together the eggs, mashed bananas, butter, honey and vinegar.  Stir the wet into the dry and then fold in the dates, carrots and pecans.

Divide the batter evenly among the 12 cups – they will be quite full, but they don’t rise very much – and then bake for 35 to 40 minutes until the tops are firm, they will be quite dark.  Allow the muffins to cool in the pan for 5 minutes and then transfer them all to a rack to cool completely.

  • Category: Muffins, Gluten-free, Carrot, Banana


From Meagan's Kitchen

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