Paleo Banana Pecan Carrot Chocolate Chip Carrot Muffins…Squffins that is.

Paleo Banana Pecan Carrot Chocolate Chip Muffins

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


Wet Ingredients:
1 cup dates, pitted
3 ripe bananas
3 eggs
1 teaspoon vinegar
1/4 cup coconut oil, melted

Dry Ingredients:
2 cups almond flour
2 teaspoons baking soda
1 teaspoon sea salt
1 tablespoon cinnamon

Final Ingredients:
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.

Banana Pecan Carrot Chocolate Chip Muffins

Paleo Banana Pecan Carrot Chocolate Chip Muffin

Paleo Banana Pecan Chocolate Chip Squffin