These muffins are paleo and grain free. Using all natural ingredients, they are so rich and full of flavor with no added sugar, it will fool any paleo non-believer. The batter uses dates for added sweetness. And the chocolate chips, well, you can make these with or without. I added them on a whim during making one batch, and my family are such fans now, I can’t not include them! I use Ghirardhelli 72% dark chocolate chips – the good stuff. Try it once and you’ll never go back.
I bought a square muffin pan recently, and I haven’t gone back to round muffins since. One of the reasons I like it so much is that the square muffin (squffins as I call them), fits nicely into a box on the counter. You get more muffin square footage than if they were round muffins in a box. They keep their shape, and are still just as super delicious.
This recipe has become a staple for me ever since I first made a batch of these about 4 weeks ago. These muffins did not last for more than a week, and being paleo with fresh ingredients,they are better off eaten quickly with room made for a fresh new batch.
Here you go- enjoy!
Paleo Banana Carrot Chocolate Chip Carrot Muffins
Yields 12-15 muffins
1 cup dates, pitted
3 ripe bananas
1 teaspoon vinegar
1/4 cup coconut oil, melted
2 cups almond flour
2 teaspoons baking soda
1 teaspoon sea salt
1 tablespoon cinnamon
1 1/2 cups carrots, shredded
3/4 cup pecans, finely chopped
1/4 cup Ghirardhelli 72% dark chocolate chips
Step 1 – Wet Ingredients
In a food processor, combine dates, bananas, eggs, vinegar and oil
Step 2 – Dry Ingredients
In a large bowl bowl, combine almond flour, baking soda, salt, and cinnamon
Step 3 – Blending
Blend dry mixture into wet until thoroughly combined
Fold in carrots, walnuts and chocolate chips.
Step 4 – Into the Pan to Bake
Spoon mixture into paper lined muffin pan.
Bake at 350° for 25-30 minutes.
Check for doneness with a toothpick. The muffins will not rise much during baking, so make sure to fill up the muffin cups to the top to get a nice shape.