BANANA CARROT DATE MUFFINS

These banana carrot date muffins have the perfect amount of sweetness, and have so many stinking good-for-you ingredients packed into each little muffin.

They are Hank’s personal favorite — I literally have to limit how many he eats every time I make them. I’ve also caught him multiple times sneaking them from the freezer, so if that doesn’t tell you something ;)

INGREDIENTS

• 2 eggs

• 1/2 cup melted salted butter

• 1 tsp apple cider vinegar

• 2 very ripe bananas

• 2 tbsp raw honey

• 2 cups almond flour

• 2 tbsp baking soda

• generous pinch of sea salt

• 1 tbsp ground cinnamon

• 1 1/4 pitted dates

• 2 medium shredded carrots

• 1/2 chopped walnuts (optional)

Preheat oven to 350 degrees. Combine all the ingredients (starting with the wet and moving to the dry). Bake in either a greased muffin pan or paper muffin cups for 20-25 minutes. If you use muffin paper cups, make sure to cool thoroughly to avoid the paper sticking.

This recipe was inspired by Heavenly Healthy Gourmet.