This recipe makes about 12 muffins, but leftovers can be frozen for quick use at another time.
Approximate cooking and prep time: 60 minutes
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Note: Items in photo may be slightly different than recipe.Ingredients
- 2 cups almond flour
- 2 tsp baking soda
- 1 tsp sea salt
- 1 Tbs cinnamon
- 1 cup dates, pitted
- 3 ripe bananas
- 3 eggs
- 1 tsp apple cider vinegar
- 1/4 cup coconut oil
- 1 ½ cups carrots, shredded
- ¾ cup walnuts, finely chopped
- muffin paper liners
Instructions
- Preheat oven to 350℉.
- In a small bowl, combine almond flour, baking soda, salt and cinnamon.
- In a food processor, combine dates, bananas, eggs, vinegar and oil.
- Transfer mixture to a large bowl and blend until completely combined.
- Fold in carrots and walnuts.
- Spoon mixture into paper lined muffin tins.
- Bake at 350° for 25 minutes.
82 Comments
I actually just made these and I didn’t want to use all almond flour, so I did 1 cup almond flour, 1/2 cup tapioca flour and 1/2 cup coconut flour. Delicious and very moist. I didn’t even add any eggs or other liquid.
Neely
Delicious. I don’t buy coconut oil so I subbed it for half olive oil and half coconut milk. Also added a tablepoon of applesauce in place of the vinegar. Very moist and they freeze well. Two are a great breakfast, or one for an afternoon snack!
Sarah
I did everything except coconut oil. I substituted that with Olive Oil. Came out extemely moist. I ended up having to bake mine for 40 minutes at 350….maybe my oven is weird, but at 25 minutes they were not cooked completely. Other then that extremely delicious and have already shared the recipe with my friends who have just started the paleo method!
Faye
I just made these with coconut flour (because that’s all I had) and they didn’t bake right…they soaked up all moisture in the batter so it was like a crumble and I hoped it would bake differently but didn’t, really dry? Could it be the coconut flour?
Eisenmans
@Eisenmans – Yes, definitely the coconut flour. If you’re going to use coconut flour, you need to add more liquid. 4 eggs for every half cup of the stuff you use! Or some other form of liquid. Good luck next time!
Neely
This recipe was awesome. I don’t even normally like muffins and I’ve never had the desire to eat a pitted date so I questioned having that in the recipe, but it came out great! Question on the coconut flour though, if I do half of that and half of almond flour, do I still need to add more liquid? If it’s 1.5 eggs per 1 cup of almond flour, and 8 eggs per 1 cup of coconut flour (that’s a lot!), would it be like 4-5 eggs per 1 cup doing half and half? I just want to get more of a coconut taste in these baked goodness.
Deadpan
@Deadpan – That sounds about right, but having not done that, I can’t give you a definite answer. You’ll want to experiment with it a bit. Good luck!
Neely
Ohhh my gosh! Best muffins in my life!!! So I have a bajillion bananas (5 dollars for a huge overflowing box, about half were organic!) so I was searching for recipes… I wanted to double to use more bananas, and I only had two cups of almond flour so I used half coconut flour. With 12 eggs (would be 6 for one recipe) it still looked dry. so I added 3 more, about a 1/4 a container of apple sauce I had left, and then 2 more eggs for what looked like a good “muffin batter” consistency and baked for 40 minutes (not sure why took that long, it was just barely soft when touched at the top, no longer gooey) and Ohhh they are soooo yummy!!! Thanks for the great recipe, I hope I can do it again!
WEFA
Great recipe! This ranks up there with paleo candy bars. Thanks for all of the good ideas.
Justin
Just made these, and they are amazing. Temp and time where spot on. Super moist! A+ on this one!
Jennifer
Best muffins I’ve ever tasted. If it weren’t for how long it takes to shred 1-1/2 c. carrot, I’d be making these much more often. Thank you!
tedray80
@tedray80 – I’m glad you love them as much as we do. This kind of thing is the perfect reason to get a food processor. Shredding that carrot takes about 30 seconds with it
Neely
awesome muffins. i made them with dates and without. i thought the ones with dates were too sweet, so i just didn’t add any dates the second time and they were perfect.
scking
Great muffins. although if you dont have enough time in the morning i would make them the night before.
beerninja
Can someone tell me what the serving size is
Susy
Just had to come back & tell you how delicious these muffins are. Yummy
Susy
OK. these are just totally awesome. I’m thinking yeah right 2 muffins for breakfast. 1pm rolled around and I thought – geez – I haven’t eaten. Very very delicious and I also breath one of these suckers in after my 1.5 hours of bikram yoga. The perfect power-snack which I have been looking for to replenish me immediately – without having the need to guzzle 2k of pasta (not that I ever would of course!) These hit the spot in so many ways. thank you – these are a cracker!
womensstrengthcoach
Yum! I altered the recipe a bit with 1 cup coconut flour, 4 bananas, 6 eggs, and 3/4 coconut milk for the extra liquid the coconut flour needs. Very moist and very tasty!
Rakes
These look very tasty, and have received wonderful comments. I’d love to make some of thee, but I’m diabetic and would like to know the carb, fiber, and protein counts per serving. Can you provide the nutritional values?
LucyLocket
@LucyLocket – We provide all that info to our members. Once you log in, it becomes available. But here’s a sneak preview – each of these muffins has 288 calories, 20g fat, 24g carb, 8g protein.
Neely
@Neely, what size muffin cup are you using for those numbers? I am a member but have yet to figure out where this info is stored.
Anyway,this muffin super high in fat. Any way to cut that down? The last time I made them, I accidentally forgot the coconut oil and they were just as good and just as moist. I honestly didn’t notice a difference except for that with the coconut oil, not a crumb stuck to the liner, and without it, it stuck but not much at all.
Thanks!!
lildeb
@lildeb – I used a regular sized muffin cup – about 2-1/2″ in diameter. If you want to cut down the fat, then just use less oil or no oil. However, it’s good fat, so there’s no reason to cut it out unless you just want a lower calorie snack. Enjoy!
Neely
These were AMAZING! I’m allergic to corn, wheat, and soy so I thought I would check out this paleo site as some alternative options so my plain/boring meals. These muffins were so much better than any of the gross, saw dust tasting options at the grocery store. THANK YOU for giving me a delicious, easy option that sticks to my diet. This is fantastic.
xxx
These were great! Even got the kids to eat them.
ashhon
As I have mentioned before, I absolutely LOVE these muffins!! However, I have never been able to get them to firm up. They are always mushy in the center, no matter how long I cook them for. I’m assuming this is because we are replacing regular flour with almond flour, but I would like to hear what others have to say about this. Has anyone else noticed the same issue, or is it just me? Here are some things to consider, I live at a higher altitude, about 3000 feet, but I have never adjusted any of my baking recipes. I do omit the coconut oil, although when I have used it in the past there was no difference. And finally, I use egg whites in place of eggs.
Thanks for any comments or suggestions on this.
lildeb
Holy cannoli! These are so yummy! I am just beginning to go paleo and this is better than any other spice muffin I’ve had made from wheat. I am just now experimenting with baking with nut flours, so am never sure what to expect since my only experience has been with grains. The texture of this muffin is delicate, feathery soft even when it’s cooked through, so it doesn’t hold together as well as wheat, but the flavor is far superior with none of the dryness I have experienced with my other nut flour recipes. I did have to add 15 minutes to the cooking time for regular sized muffins, but the tiny mini muffins I made from the last of the batter cooked in 20.
claychica
If you are into juicing, I save the carrot pulp for recipes like these! WIN – WIN
Thanks for sharing the great recipe!
Jen
Would have helped to have a food processor…but excellent!!
Stephanie
Made these yesterday. DIdn’t have coconut oil so used grapeseed oil and a blender. Fabulous!!
Definitely try these out!
Mary Veltri
I dont like dates, do I have to use them?
Jennifer Green
These are great!!!! Moist, tasty and sweet. Loved by paleo and non-paleo alike.
Shane
I just made these for my family tonight for breakfast in the morning. I have 3 kids under 7 and they all loved these! I couldn’t keep them away and the 1 year old cried when we told him he couldn’t have another one. My husband was skeptical and love them as well! Super moist and healthy!A new family favorite!
gabluebonnet