Ingredients
- 2 cups / 224g Sprouted Almond Meal
- 1/4 cup unsweetened shredded coconut
- 2 teaspoon baking soda
- 1/2 teaspoon Himalayan salt
- 1 tablespoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 8 pitted medjool dates
- 3 ripe bananas
- 3 flax eggs
- 1/2 lemon juice and zest
- 1/4 cup coconut oil
- 2 large carrots shredded
- 1 cup coarsely chopped Sprouted Walnuts
- 1 cup blueberries fresh or frozen or raisins (optional)
- Sprinkle tops with chopped Sprouted Pecans
Instructions
- Preheat oven to 350°F.
- Line a standard size muffin tin with muffin liners or generously grease.
- Combine almond flour, shredded coconut, baking soda, salt, and spices in a large mixing bowl. Whisk to combine; set aside.
- Add dates, bananas, lemon juice and zest, and coconut oil to the bowl of a food processor; process until smooth, scraping down as necessary. Add eggs and again, process until smooth.
- Pour date mixture into almond flour mixture. Add shredded carrots and chopped walnuts; stir until combined. Gently fold in blueberries.
- Spoon batter into prepared muffin tins, filling each cup about 2/3 full.
- Bake for 25-30 minutes or until muffin tops are set and a toothpick comes out clean. Cool in muffin tin on a wire rack.
Enjoy!!
