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Carrot Banana Muffin

posted Sep 9, 2014, 10:54 AM by Nanci Knox   [ updated Sep 9, 2014, 10:56 AM ]
This is a favorite of Dr. Knox's and makes her think of carrot cake! These will be showcased for the next 2 weeks at the office starting Monday, September 8th.

Carrot Banana Muffin




2 cups almond flour                                              2 tsp baking soda

1 teaspoon sea salt                                             1 tablespoon cinnamon

1 cup dates pitted                                                3 ripe bananas

3 medium eggs                                                    1 teaspoon apple cider vinegar

¼ cup coconut oil                                                 1 ½ cups carrots, shredded

¾ cup walnuts, finely chopped


**Makes 12 muffins**

  1. Preheat oven to 350°
  2. In a small bowl combine almond flour, baking soda, sea salt, and cinnamon.  Set aside.
  3.  In a food processor, combine dates, bananas, eggs, apple cider vinegar, and coconut oil.
  4. Transfer both mixtures to a large bowl and blend until completely combined. Fold in carrots.
  5. Spoon mixture into the paper-lined muffin tins or lightly grease the muffin tins with coconut oil.
  6. Bake at 350° for 25 minutes.
  7. Let cool before removing from pan.  Serve warm or cold. 


We hope you enjoy it! From Cathy, Brittany & Dr. Knox at Knox Nutrition & Chiropractic Care.