Recipe: Lighter Carrot Banana Muffins

Continuing with Rebalance’s lighter cooking options for holiday favorites, here is a healthy dessert or breakfast muffin that can complement a meal or serve as a thoughtful food gift.  Many of our patients are trying to avoid dairy and gluten so this recipe is a plant-based recipe that does not include refined sugar or dairy. You can also substitute eggs with flax eggs and pumpkin puree for unsalted butter.

You can make this recipe in several ways to fit your dietary needs.  Enjoy this sweet treat and happy holidays!

This makes 12 large muffins

• 2 cups of almond flour (almond meal)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 cup unsweetened shredded coconut
• <3 large eggs (substitute with flax egg if you prefer)*
• 3 bananas
• 1/2 cup unsalted butter cubed and softened (or replace1/3 cup pumpkin puree to substitute for butter)
• 2 tablespoons raw honey
• 1 tablespoon apple cider vinegar
• 1 and 1/4 cups pitted dates
• 2 medium shredded carrots
• 3/4 cup walnuts

1. Preheat the oven to 325

2. Lightly oil the muffin pan or line with paper liners

3. Mix the almond flour, baking soda, salt, cinnamon and coconut.

4. In another bowl, whisk the eggs, bananas, butter (puree), honey and vinegar.

5. Stir the wet ingredients into the dry ones

6. Fold the dates, carrots, and walnuts

7. Divide the batter among the muffin cups,

8. Bake 40 minutes

9. Cool the pan on a wire rack and let cool to room temperature

*flax egg = combine one tablespoon of flaxseed meal and 3 tablespoons of water and allow to sit for 5 minutes; one flax egg replaces one regular egg