DAY 26 - Paleo Banana, Carrot and Walnut Muffins

These Paleo Muffins are an old favourite.  Back in the day when I was competing in marathons, triathlons and Ironman events, I was always looking for healthy snacks to eat.   These Paleo muffins were high on my list and a batch of 10 would never last long.

These muffins are loaded with bananas, shredded carrots, and walnuts. These easy muffins have NO added sugar – they’re sweetened entirely with bananas! They’re the perfect on-the-go snack.

These are coconut flour muffins, so it might seem like there’s not very much flour in comparison to the number of liquid ingredients, but because coconut flour is so absorbent, the muffins turn out to be the perfect texture. Not too wet, and not too heavy at all.  Coconut flour contains soluble and insoluble fibre, both of which are important to a healthy diet. Coconut flour has the highest fibre content of any flour and the lowest amount of digestible carbohydrates, fewer even than most vegetables.

Ingredients:

1 cup of mashed banana (2 large bananas, the riper the better)

3 large pasture raised eggs

3tbls of coconut oil melted

1/4cup of coconut or almond milk

1tsp vanilla extract

1/3 cup of almond butter

1/3 cup (50g) of coconut flour

1tsp of ground cinnamon

3/4tsp of baking soda

3/4tsp of baking powder

1/4tsp sea salt

1/2cup of grated carrot

1/2 cup walnuts (or pecans) chopped

1/3 cup of raises/dates (optional)

Steps:

  1. Preheat the oven to 180ºC. Line a 12 pan muffin tin with paper liners or grease with coconut oil.

  2. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, milk, vanilla extract and almond butter until fully combined.

  3. Add the coconut flour, cinnamon, baking soda, baking powder, and salt to the wet ingredients and mix well. Fold in the shredded carrots, nuts, and dried fruit.

  4. Divide the batter between the prepared muffin tins.

  5. Bake in the preheated oven for about 15-20minutes. A toothpick inserted into the center of a muffin should come out clean.

  6. Remove from oven and allow to cool on a wire rack for about 10 minutes. Flip out onto a cooling rack to finish cooling.

  7. Enjoy