|March 27, 2012||Posted by eryn under Cooking, Organic, Paleo|
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.
- 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.
- Preheat oven to 350°F. Grease muffin tins with coconut oil.
- Shred carrots in food processor. Your total yield should be about 1 ½ cups.
- Finely chop nuts in food processor.
- In a medium bowl, combine almond flour, baking soda, sea salt and cinnamon.
- In a food processor, combine dates, bananas, apple, eggs, coconut oil and vanilla, blending until smooth.
- Add fruit mixture to dry ingredients, blending until completely combined.
- Fold in carrots, walnuts, pecans and currants or raisins. (I prefer currants since they’re smaller and present less of a choking hazard.)
- Spoon mixture into muffin tins. Fill any empty tins partly with water to prevent scorching.
- Bake at 350°F for 25-40 minutes or until an inserted toothpick comes out clean.