Carrot Banana Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Naturally sweetened muffins made with almond flour instead of grains, loaded with carrots, bananas, coconut, and walnuts. Freezer-friendly and good for grab-and-go breakfasts.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 medium ripe bananas (mashed)
- 1 cup grated carrots
- 2 tablespoons coconut oil ( melted)
- 4 large eggs
- 1 cup almond flour (almond meal)
- 2 teaspoons vanilla
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon EACH: ground allspice, ginger, cloves, and sea salt
- 1 cup EACH: shredded unsweetened coconut, chopped walnuts, and raisins
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 239mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 402mg
- Calcium
- 55mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 239MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.