Banana, Carrot and Date Muffins
These healthy muffins are a great quick and easy recipe to whip up and have ready to go if you have a busy schedule and like to have snacks on hand. They’re not too sweet – sweetened only with banana and dates (the perfect natural wholefoods combo!) – and so also make for a fantastic breakfast on-the-go without sending your blood sugar levels into overdrive.
Buckwheat is an excellent gluten-free flour alternative to use when baking muffins and cakes. The addition of almond meal is also a great protein source – making them paleo friendly. I’ve added one of my favourite superfoods, coconut oil for a nourishing boost of healthy fats. Read my post – Superfood Sunday: my top 10 reasons why I love coconut oil – about all the wonderful benefits of coconut oil!
Give these a go and let me know what you think 🙂
1 cup buckwheat flour
1 cup almond meal
2 carrots, shredded
2 ripe bananas
6 dates, pitted
½ cup pecans
2 tsp baking soda
1 tsp sea salt
1 tsp cinnamon
1 tsp all spice
1 tsp apple cider vinegar
¼ cup coconut oil
¼ cup almond milk
Preheat oven to 180 degrees Celsius.
Combine flour, almond meal, baking soda, salt, cinnamon and all spice in a large bowl.
In a separate bowl, combine carrots, bananas, dates, eggs, vinegar, oil and milk.
Add wet ingredients to dry ingredients and combine thoroughly. Add pecans and gently mix through.
Spoon mixture into paper lined muffin tins.
Bake for approximately 25 minutes.
Cool and serve with a scoop of coconut yoghurt!