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A-B-C Muffins

The A-B-C in this recipe stands for apples, bananas and carrots — three of the main ingredients. (I guess they could actually be called A-B-C-D muffins, since dates are a main ingredient, too, but A-B-C just sounded simpler to me.) This Paleo recipe is perfectly sweet but doesn’t use any refined sugar. The sweetness comes from the fruits and carrots.

This recipe was inspired by Paleo Plan.

My actual preparation and baking time: 1 hour 15 minutes (40 minutes of baking). Makes approximately 16-18 muffins.

A-B-C muffin


  • 2 cups almond flour
  • 2 tsp. baking soda
  • 1 tsp. sea salt
  • 1 Tbsp. cinnamon
  • 1 cup dates, pitted
  • 3 ripe bananas
  • 1 organic apple,* peeled, cored and sliced in half
  • 3 eggs, preferably from grass-fed chickens
  • ¼ cup coconut oil
  • 1 tsp. vanilla
  • 3 medium carrots
  • ½ cup walnuts
  • ½ cup pecans
  • ½ cup organic currants or raisins*

* I recommend organic versions of these ingredients since apples and grapes are on the Environmental Working Group’s “Dirty Dozen” list of foods with the highest pesticide residue levels.


  1. Preheat oven to 350°F. Grease muffin tins with coconut oil.
  2. Shred carrots in food processor. Your total yield should be about 1 ½ cups.
  3. Finely chop nuts in food processor.
  4. In a medium bowl, combine almond flour, baking soda, sea salt and cinnamon.
  5. In a food processor, combine dates, bananas, apple, eggs, coconut oil and vanilla, blending until smooth.
  6. Add fruit mixture to dry ingredients, blending until completely combined.
  7. Fold in carrots, walnuts, pecans and currants or raisins. (I prefer currants since they’re smaller and present less of a choking hazard.)
  8. Spoon mixture into muffin tins. Fill any empty tins partly with water to prevent scorching.
  9. Bake at 350°F for 25-40 minutes or until an inserted toothpick comes out clean.

This post is linked to Beauty and Bedlam, Gluten-Free Wednesdays and Allergy-Free Wednesdays.

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7 Responses to A-B-C Muffins

  1. these are loaded with good for you ingredients. love it! Thanks for sharing with us this week on AFW!

  2. I like all the fruit, veggies, and nuts in this recipe. Thanks for sharing it at Gluten-Free Wednesdays.

  3. This recipe looks delicious! I can’t wait to make these.

    Thanks for sharing, and I’m really happy to find your site through Gluten-Free Weds. But is there an easy way to print these recipes?

  4. Denielle Backstrom

    I wonder if you could do applesauce instead of eggs? Since we have the allergy to eggs here, it rules out a lot of recipes for us that I would otherwise try.

    • It already has applesauce in it essentially because of the apples, but I suppose you could try adding more apples or just omitting the eggs and see how it turns out. If you try it, let me know what happens.

      Baking without eggs is tough! I certainly don’t envy you there.

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