CARROT BANANA PALEO MUFFINS
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350℉. In a large bowl, combine flour, baking soda, salt and cinnamon. In a food processor, combine dates, bananas, eggs, vinegar and oil. Add mixture from food processor to dry mixture in the large bowl and combine thoroughly. Fold in carrots and nuts. Spoon mixture into paper lined muffin tins. Bake at 350° for 25 minutes.
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Cheryl Hodgins
hodgins.c32@hotmail.co.ukYum!
Momin Asadkhan
a.m90@yahoo.comThese muffins are so moist and fluffy, and the carrot and banana flavors are perfectly balanced.
Mustajab Mustajab
mmustajab86@hotmail.comI've made these muffins several times, and they're always a hit with my family and friends.
Regina Wilson
regina@yahoo.comThese muffins are a great way to use up leftover carrots and bananas.
Aqib Ghori
a-ghori@aol.comI'm not a big fan of carrot cake, but these muffins are an exception. They're so moist and flavorful, and the cream cheese frosting is the perfect finishing touch.
ADI vai[420]
vadi@gmail.comThese muffins are perfect for breakfast or a snack. They're also great for packing in lunches.
Farhan Laziz
laziz_f@aol.comI added some chopped walnuts to the batter, and they turned out delicious.
Tayyab Ansari
tayyab-a69@gmail.comThe muffins turned out great! They were moist and flavorful, and the carrot and banana flavors were perfectly balanced.
Ajoy King
ajoy.k@yahoo.comThese muffins are so easy to make. I love that I can just throw all the ingredients in a bowl and mix them together.
Call me Cultis
m-call97@yahoo.comI love that these muffins are paleo-friendly. They're a great way to enjoy a sweet treat without feeling guilty.
Itsln
itsln52@gmail.comThese muffins are amazing! They're so moist and fluffy, and the carrot and banana flavors are perfectly balanced. I've made them several times now, and they're always a hit.