I’ve been so excited about little treats here and there to make for me and my family that are grain-free. (These happen to be dairy-free as well.) These little cute muffins were made, divided, and all eaten within an hour. I like that they are sweetened only with banana and dates and have wonderful ingredients pack in like carrots, walnuts, coconut oil, and lots of protein-rich eggs. They are fun snacks for the kids and I was quite happy eating something that very much reminded me of eating grains.
I’m eating strictly Paleo (well, I do dairy except for milk) until Thanksgiving. Then, I’ll decide how strictly Paleo I’ll remain for me and the family. It has been very interesting how my cravings have changed eliminating refined sugar and all grains. These dainty little muffins satisfy me so much when I want a little something extra in my day to enjoy with the kids. These and 90% dark chocolate late at night.
mini carrot spice muffins (grain-free)
Makes 2 dozen mini muffins
1/2 cup ripe banana
4 mejool dates, pitted
2 tsp vanilla extract
1 tsp almond extract
1/2 cup coconut flour (I use Bob’s Red Mill found in our organic section at our grocery store)
1 1/2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1/4 tsp baking soda
1/4 cup coconut oil, melted
1/2 cup carrot, finely shredded
1/2 cup chopped walnuts
(Adapted from Multiply Delicious’ muffins)
Preheat oven to 350 degrees. Grease mini muffin tin with coconut oil or butter.
In a bowl, heat 4 dates and 1 tablespoon water on high for 30 seconds in the microwave. Remove and mash with a fork. Add an additional 1 tablespoon water and microwave for another 30 seconds and mash.
Add date mixture along with banana, vanilla and almond extracts, and eggs to a blender. Blend until smooth.
In a small bowl whisk together the dry ingredients. Add ingredients to the blender and blend until well combined.
Scrape out the batter into a bowl. Add the shredded carrot, walnuts, and coconut oil. Mix well.
Using a small ice cream scoop, fill each mini muffin tin to the top with batter.
Bake for 12-14 minutes until the muffin springs back with the touch of a finger.
Let cool and enjoy!
There are lots of variations you could make to these muffins: toasted pecans, mini chocolate chips, seeds, coconut, and dried fruit. Use what you have on hand.
I’d love to hear if you try them!
Happy snacking to you and yours.
And I’ve been excitedly working on a post about this year ‘s health transformation for me and my family that will be posted on Monday. Can’t wait to share the journey.
the sleepy time gal