My sister Stacey sent this recipe to me and it has become my newest food addiction. They are easy to make, super moist and full of healthy ingredients.

Carrot Banana Muffins
These are so yummy and can double as a breakfast or dessert. Just bake and then have a grab and go meal for weeks! (Weeks? Not true in my house. They barely last a day)

Ingredients
• 2 cups blanched almond flour
• 2 teaspoons baking soda
• 1 teaspoon celtic sea salt
• 1 tablespoon cinnamon
• 1 cup dates, pitted
• 3 ripe bananas
• 3 eggs
• 1 teaspoon apple cider vinegar
• ¼ cup coconut oil
• 1 ½ cups carrots, shredded
• ¾ cup walnuts, finely chopped

Instructions
1. In a small bowl, combine almond flour, baking soda, salt, and cinnamon
2. In a food processor, combine dates, bananas, eggs, vinegar and oil
3. Transfer mixture to a large bowl
4. Blend dry mixture into wet until thoroughly combined
5. Fold in carrots and walnuts
6. Spoon mixture into paper lined muffin tins
7. Bake at 350° for 25 minutes
Makes 18 muffins