Carrot Muffins

Carrot Muffins have a different taste than carrot banana muffins. The walnuts and dates in these muffins make them crunchy and sweet. NOTE: I use paper muffin cups to put inside the mu n pan but you can also put the dough directly into the muffin pan. You will not need to grease the pan as the coconut oil you use in the dough is sufficient. INGREDIENTS 3 soft bananas 3 eggs 1-1/2 cups shredded carrots 1⁄2 cup coconut butter or oil 2-3 tablespoons honey 1 teaspoon apple cider vinegar 2 cups almond flour 2 teaspoons baking soda

3⁄4 cut shredded coconut

1 tablespoon cinnamon

1⁄2 tsp nutmeg 1⁄2 tsp salt 1 cup pitted and chopped dates 1 cup chopped walnuts (optional)

1) Preheat the oven to 325 degrees

2) Mix the wet ingredients together in a large bowl

3) Mix the dry ingredients together in a large bowl

4) Place paper mu n cups into a muffin pan

5) Pour the batter into the muffin pan

6) Bake the muffins for 40 minutes in the oven

7) Remove the muffins from the oven when the tops of the muffins are golden brown and a fork can be inserted and removed with no raw dough on the fork.