We’re baking again this week and have another fabulous recipe to share with you! Paleo Banana Carrot Nut Muffins! Before Truly Healthy came into our lives, baking was a once in a blue moon occurrence in our household. Much of that had to do with being strictly gluten free due to our genetic allergies, as well as aiming to eat more paleo to appease our bellies and overall body’s preferences. Once we had this rich protein powder in our kitchen however, we looked for every good reason to put it into our food, in any way we could. Baking slowly started to creep in more, especially at this time of year.
The paleo pancakes (our shared recipe from a few weeks ago) quickly became a favorite and commonly requested breakfast in our house, from both guests and our son. I could not feel better, knowing that the people eating these pancakes were not only eating healthier pancakes, but also getting a good dose of organic liver, gelatin and quality herbs to support their immune and digestive systems. For those on-the-go meals and snacks, muffins are a great way to pack in a bunch of nutrition.
This paleo muffin recipe is so versatile, easily accommodating most any vegetable, bean and even fruit as it’s primary ingredient. We tend to use almond flour sparingly, for many reasons (from nutritional to ecological), but in this recipe, it is just too good! If you do not want to use almond flour however, you can easily substitute the almond flour for coconut flour if you’re wanting to stick to paleo, or use a bit of non-gluten grain flours as another substitution. Be creative, we change the recipe almost every time we make these, sometimes adding raisins or cranberries, spices, coconut flakes, chocolate chips or different nuts. Even working with the most rigid dietary restrictions, you can make these in the way that best supports your body’s own personal guidelines.
• 1 cup mashed bananas
• 1 cups carrots finely grated
• 3 cups almond flour (or substitute coconut flour at proper ratio- see blog below)
• 2 teaspoons baking soda
• 1⁄2 cup raw coconut palm sugar (1/4 cup raw honey works great too!)
• 1 cup raw pecans, chopped
• 3 eggs, room temperature
• 1⁄2 cup coconut oil, melted
• 2 teaspoons vanilla extract
1. in a large bowl, mix the almond flour, baking soda, coconut palm sugar and chopped pecans
2. in a separate bowl whisk together the eggs, coconut oil, vanilla extract and grated carrots and bananas
3. combine wet and dry ingredients and gently mix the batter, being careful not to over mix or the almond flour will become oily.
4. lightly grease a muffin pan with coconut oil.
5. bake at 350°F until a toothpick inserted into the center comes out clean, approximately 25- 30 minutes
6. let muffins cool on a wire rack before removing it from the pan
To learn more about substituting out almond flour, check out this blog!