Carrot Banana Muffins

1  cup		blanched almond flour
2  teaspoons		baking soda
1  teaspoon		celtic sea salt
1  tablespoon		cinnamon
3		ripe bananas
1  teaspoon		apple cider vinegar
1/4  cup		coconut oil, melted
3/4  cup		½ cups carrots, shredded
1/2  cup		walnuts, finely chopped
1  cup		Gluten-free flour [recipe]
3		Medium Eggs

Tip: Click on the ingredient links to learn the nutritional information for all the Carrot Banana Muffins ingredients. The serving size for any ingredient in Carrot Banana Muffins may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1.In a large bowl, combine almond flour, baking soda, salt, and cinnamon
2.In a food processor, combine bananas, eggs, vinegar and oil
3.Place carrots and walnuts in processer and pulse a few times just enough to chop in smaller pieces.
4.Transfer mixture to the large bowl with dry ingredients
5.Blend dry mixture into wet until thoroughly combined
6.Spoon mixture into paper lined muffin pans
7.Bake at 350° for 20-25 minutes