Recipe Name Paleo Banana Carrot Muffins Submitted by k.boynton Recipe Description Gluten free and Sugar free Quantity 1 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 30 Ready In (minutes) 45

Ingredients Amount Measure Ingredient 3 medium (7 bananas, over ripe (about 3) 2 cups Almond Flour, Honeyville Farms 1 date, pitted Dates, medjool cups 1 cup, grated Carrot, grated or shredded (about 1-1/2 cups) 2 teaspoons baking soda, gluten free 1 teaspoon salt, table 1 tablespoon cinnamon, ground 3 eggs (3) Free Roaming Organic Brown Eggs 1 teaspoon Vinegar, apple cider 4 tablespoons coconut oil, melted 1 cup, chopped walnuts, organic Steps Sequence Step 1 Combine dry ingredients. Whisk thoroughly. 2 In food processer combine dates, eggs, bananas, vinegar and oil. Pulse until well combined. 3 Add to dry ingredients and stir to mix well. 4 Fold in Carrots and nuts. 5 Pour evenly into paper lined or coconut greased muffin tin. 6 Bake In a preheated 350 degree oven for 30 minutes. Or until toothpick inserted comes out clean. 7 Cool in pan for five minutes and remove muffins to cooling rack. Cool completely. 8 Store in airtight container in refrigerator or may be frozen up to one month.