A week down in my new world of Paleo and CrossFit and feeling awesome! Now I didn’t want to scare all of you out there about Paleo and by the word of “diet” that follows it because it’s really not a diet in mind, but a change of lifestyle or a way of eating. A good change and a good way of eating I like to think too. Any who, you can still have things you love…just altered a little. For example baked goods, as you all know I have a love for baked goods so I ventured this weekend in baking with almond flour. I did have some errors in the kitchen this weekend on these journey for my baked good but I did have a success in these muffins. And these muffins are really simple to make and they’re sweet enough to satisfy this reformed sugar addict. And the “sweet” comes from one ripe banana and let me tell you it adds the right amount of sweetness. I have to say I still have some learning to do when comes to baking with almond flour, but these muffins were the right thing especially for a little snack. Plus they smell heavenly while they are baking. Always a bonus and even more of a bonus when the munchkins can’t wait to try one.
I hope these muffins make you think my paleo ways aren’t crazy after all. Enjoy!
Gluten-Free (Paleo) Carrot Muffins
1 1/2 cups blanched almond flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/2 tablespoon cinnamon, plus more for sprinkling on top
2 tablespoons coconut oil, melted
1 ripe banana, mashed
2 tablespoons maple syrup or honey (optional)
1 1/2 cups carrots, grated
1/2 cup pecans, chopped
Preheat oven to 325 degrees. Line muffin pan with paper liners.
In a large bowl, combine almond flour, salt, baking soda and cinnamon.
In a separate bowl, mix together eggs, oil, mashed banana, and maple syrup.
Stir carrots and pecans into wet ingredients.
Stir wet ingredients into dry.
Scoop a heaping ¼ cup batter into paper lined muffin pan and sprinkle tops with cinnamon.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool 5 to 10 minutes on wire rack. And serve and enjoy!
Makes about 10 – 12 muffins