Muffins are the perfect grab-and-go breakfast that can last you well over a week. After baking a batch, save up a week’s worth for busy mornings, and freeze the rest to save for later.
Nutrition (per serving)
Calories: 67; total fat: 4g; saturated fat: 1g; protein: 2g; carbohydrates: 7g; sugar: 3g; fiber: 2g; cholesterol: 14mg; sodium: 73mg
Recipe and photo courtesy Lisa Samuel, M.B.A., R.D.N. of NourishRDs.
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Makes 28 servings
- 2 cups almond flour
- 1 Tbsp baking powder
- ½ tsp sea salt
- 1 tsp cinnamon
- ¼ tsp allspice
- ¼ tsp ginger
- 1 cup dates, pitted
- 2 ripe bananas
- 3 eggs
- 1 tsp apple cider vinegar
- 1/4 cup coconut oil, melted
- 1 ½ cups carrots, unpeeled and shredded
- 1 cup unsweetened coconut flakes
- 1 cup frozen raspberries
How to make it
Preheat oven to 350°. Place foil muffin cups on a baking sheet or place liners in muffin tins.
In a large bowl, combine almond flour, baking powder, salt, cinnamon, allspice, and ginger.
In a food processor, combine dates, bananas, eggs, vinegar, and coconut oil.
Add the mixture from the food processor to the dry mixture in the large bowl, and stir to combine. Fold in the carrots, flaked coconut, and frozen raspberries.
Spoon the mixture evenly into the muffin liners. Bake for 20 minutes, or until the tops are just starting to brown.