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Banana-Carrot Almond Flour Muffins Recipe

April 11, 2014

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You know what makes me laugh about Passover?  When I was growing up (in a very Italian-Catholic home,) my mother was always quite excited when Passover was imminent because matzoh would hit the shelves in the supermarket.  And my grandmother was even more excited.  I remember Grandma visiting once during Passover and gifting us 3 boxes of Streit’s matzoh that she received with a coupon at Shop Rite.  We didn’t need any matzoh, of course, because my mom had already used a similar coupon at Pathmark and stocked up.  But we were happy to have it, because once Passover was over, matzoh would be nowhere to be found.

blanched almond flour and dry ingredients

ripe bananas

What’s the point of this story?  We actually bought matzoh because we liked it!  Who likes matzoh?  We did and we ate it with a schmear of Breakstone’s whipped butter, cream cheese or sometimes peanut butter.  Now, many years later, I am married to a nice Jewish guy and we observe Passover.  We don’t eat any grains or legumes or anything that can leaven for those 8 days.  And I buy matzoh because it’s traditional and we use it like we would bread, spreading it with almond butter and jelly or using it to sandwich roasted veggies and goat cheese (that’s for me) or turkey and avocado.  I make a veggie “lasagne” with matzoh and a very delicious matzoh brie too (you should check out my recipe for Tex-Mex matzoh brie.)

mashed bananas and wet ingredients

all wet ingredients together

But let me tell you, I don’t love it.  None of us in this house does.  But pickings were always slim during Passover, unless one resorted to boxes of cake mix made out of sugar, preservatives and matzoh meal.  Fast forward to 2014 when blanched almond flour has become as common as quinoa (which is ok to eat during Passover believe it or not.)  So I have been able to enjoy delicious, “normal” baked goods which just happen to be grain-free.   Just by using almond flour.  Game changer!

add in shredded carrots and dates

A few years ago I posted a recipe for some delicious almond flour muffins with banana, chocolate and chia seeds.  I will for sure make a batch or two of those next week, but I will also be making these amazing banana-carrot-coconut muffins.  I found this recipe in Andrew Weil’s True Food cookbook and made a few adjustments to make them even more healthful.  These muffins are a great cross between carrot cake and banana bread and have a nice, subtle sweetness.  I actually make one batch as a 2-layer cake for the seders and spread my vegan frosting in between.  I’ll make another batch and freeze them for breakfasts and lunchboxes, since I think these can serve as a meal-in-a-muffin.

Fill the muffin cups to the top

baked muffins

Ironically, my mother still buys matzoh, although the options are far more interesting than they used to be including spelt, onion and even gluten-free.  For me, I’ll enjoy Passover much more with these muffins!

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banana-carrot almond flour muffins

This recipe calls for blanched almond flour, which is much finer and lighter than almond meal.  Bob’s Red Mill “almond flour/meal” is not fine enough.  You can use almond meal in this recipe, but the results will be heavier and coarser.

Adapted from the True Food Cookbook

makes 12 muffins


2 cups blanched almond flour (not almond meal) I use Honeyville.

2 teaspoons baking soda

½ teaspoon sea salt

1 Tablespoon ground cinnamon

½ cup unsweetened shredded coconut

3 large eggs, at room temperature

3 very ripe bananas*, mashed

2 Tablespoons raw honey

1/4 cup (4 Tablespoons) unrefined coconut oil or unsalted butter, melted

1 teaspoon pure vanilla extract

1 teaspoon apple cider vinegar or white vinegar

1 cup dates, pitted and chopped (or raisins or dried cherries)

2 medium carrots, peeled and shredded

¾ cup chopped walnuts or pecans



  1. Preheat the oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
  2. In a large bowl, mix together the almond flour, baking soda, salt, cinnamon and coconut. In another bowl, whisk the eggs, bananas, melted coconut oil, honey, vanilla and vinegar together, making sure that the oil is well incorporated into the other ingredients.
  3. Stir the wet ingredients into the dry ones. Fold in the dates, carrots, and walnuts. Divide the batter among the muffin cups.  You will fill the cups to the top since these muffins don’t rise very much.
  4. Bake for 40 minutes, until golden brown or a skewer inserted into the center of a muffin comes out clean. (Since there is no actual flour, the muffins will not rise significantly.) Cool in the pan or on a wire rack for 5 minutes, then turn out the muffins onto the rack and let cool to warm or room temperature.


*Or substitute ¾ cup unsweetened applesauce + an extra 2 Tablespoons raw honey

22 Responses to “Banana-Carrot Almond Flour Muffins Recipe”

  1. Amanda says:

    These are fantastic and the house smells amazing! I was wondering how do you freeze your baked goods? Do you individually wrap them? What kind of container do you use? Thanks!

    • Pamela says:

      Glad you like them! I usually freeze muffins in twos, by setting the two bottoms next to each other and wrapping the pair in aluminum foil and then I put all the foil packets in a ziploc bag. If you think you are going to use the muffins within the week, just toss them all in a freezer bag. :)

      • Amanda says:

        Thanks! So are aluminum foil and ziploc bags not harmful (leach chemicals) if they are in the freezer?

        • Pamela says:

          Aluminum leaches when it is heated and when something acidic (like citrus juice or tomatoes) are stored in it. Plastic does leach, but mostly when it’s heated, something acidic or fatty is stored in it. I wouldn’t worry about a few muffins.

  2. Ceri says:

    Hi can you use whole meal spelt flour?

    • Pamela says:

      Unfortunately, you can’t sub grain flours for nut and coconut flours — they all behave very differently. Check out my carrot cake and banana bread recipes and see if you want to add coconut flakes and chopped dates to either of those!

  3. Mia says:

    These muffins are fantastic…so moist and flavorful without the grease and sugar! Thanks for another great recipe.

  4. Rafaela says:

    These came out SO delicious!! Thank you for making my Passover a bit more bearable!! And for a muffin recipe without the dreaded potato starch that seems to be in every Passover dessert!

  5. Pia says:

    if my muffin tins are stainless steel( without a coating) i don’t need the liners, right?

  6. SweetSavoryMe says:

    Another thing to spruce up our Passover sedar! Thank you. If using teflon coated muffin tins (which is possibly a no-no), do I need to use muffin papers?

  7. Alexis says:

    Any way to make these vegan?

    • Pamela says:

      I haven’t tried to make a vegan version of these muffins, but I would try this: sub equal amount of maple syrup for honey and try 3 flax eggs in place of the regular eggs. To make 3 flax eggs, stir together 3 Tablespoons of ground flax meal with 9 Tablespoons of warm water. Allow to sit on the counter for 15 minutes and then add to the batter. I wouldn’t put the flax egg mixture in a blender. Would love to hear if you try this!

  8. Brett says:

    If I have pre-shredded carrots is there a measurement instead of the number of carrots?


  9. Mary says:

    These look great! Will regular honey suffice if one does not have raw honey on hand? Thanks!

    • Pamela says:

      Most certainly. It’s a habit of mine to write raw honey since that’s all I have on hand. But truthfully, there’s no benefit to using raw honey in a baked good since you’re going to cook it. :)

      • Mary says:

        Great! One last question: do you think I could substitute coconut flour or an ancient grains gluten free flour for the almond flour? Many thanks!

        • Pamela says:

          You’re welcome! Unfortunately all those flours work differently. Sometimes I supplement almond flour with a little coconut flour, but I don’t enjoy using all coconut flour. It’s really absorbent and you need to use so many eggs. Grain flours don’t contain fat like almond flour, so you would need to add more fat. Which gluten-free ancient grain flour did you have in mind?

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