Carrot Banana Muffins

This is a recipe from Paleo Plan.  I have made these muffins using both carrots and fresh zucchini from my garden in the summer.  If you use zucchini, be sure once it is shredded, you squeeze the excess moisture from the zucchini otherwise the muffins will fall apart. 

2 cups almond flour
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 cup pitted dates
3 ripe bananas
3 eggs
1 teaspoon apple cider vinegar
1/4 cup coconut oil, melted
1 1/2 cups shredded carrots
3/4 cup chopped walnuts or nut of choice
Muffin paper liners

• Preheat oven to 350 degrees
• Combine dry ingredients and set aside
• In food processor combine dates, bananas, eggs, vinegar, and oil
• Combine ingredients from food processor and the dry ingredients
• Fold in carrots and nuts
• Bake for 25 minutes