Banana, Carrot and Walnut Muffins [Dairy free, Gluten free, Grains free, Sugar free]


There never is an end to baking gluten free, dairy and sugar free indulgences and this is one of those decadently moist and flavourful  muffin recipes from the Paleo Indulgences recipe book I sourced from Barnes and Noble – this recipe along with many others, does not disappoint.  By far, this has to be one of the best muffins to pass through my oven this past year!

While dates are included in the recipe, it is optional, and making these, I used only a quarter cup and they offer a sweet-tasting mix to the banana and carrots.  The walnuts provide the munchy-crunch!

This recipe makes 18 muffins.  It is advisable not to alter the ingredients, especially the almond flour or the coconut oil.  Coconut flour will not hold this recipe together, noting too that coconut flour is a mop for wet ingredients.  You may however add raisins to replace the dates if you so desire, and use pecans or any nut you prefer, chopped.

Not difficult to prepare, these are another great-tasting tea time treat or a healthy snack option to all cakes and muffins processed.


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2 cups almond flour

2 tsp bicarbonate of soda

1 tsp Himalayan or Sea Salt

1 tblsp cinnamon powder

1/2 to 1 cup pitted dates, chopped (optional)

3 ripe bananas

3 large eggs

1 tsp apple cider vinegar

1/4 cup coconut oil, melted

1 ½ cups carrots, grated

¾ cup walnuts (or nuts of choice), finely chopped


Here’s How

  • Preheat the oven to 180 degrees Celcius
  • Line muffin tray with muffin liners or use silicon muffin cups
  • In a large bowl, combine the dry ingredients of almond flour, bicarbonate of soda, salt and powdered cinnamon.


  • In a food processor, combine the wet ingredients of dates (if using), bananas, eggs, apple cider vinegar and coconut oil.


  • Add the wet mixture from the food processor to the dry ingredients and combine very well.


  • Fold in the grated carrots and chopped nuts.


  • Spoon mixture into paper lined muffin tins.


  • Bake for 25 minutes. Allow to cool and serve.

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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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2 Responses

  1. Alison says:

    Hi I saw a recipe for muffins using half coconut flour and tapioca flour Any ideas

    • Prava Singh says:

      Hi Alison, not sure of that combination as tapioca is more a thickening agent…it may turn out less spongy perhaps? I’d go with half coconut flour, half almond flour perhaps.

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