carrots Archives - Pamela Salzman

How to Make Caldo Tlalpeño Soup Recipe (with Quinoa!)

This caldo tlalpeño recipe is a hearty soup filled with amazing Mexican flavors, fresh veggies, aromatics, and chipotle chiles. Served with delicious garnishes, this filling and satisfying soup is great for colder days, months, or any time of year!

What Is Caldo Tlalpeño

Caldo Tlalpeño is a vibrant and hearty Mexican soup that is beloved for its complex flavors and comforting qualities. This Mexican dish is made with a base of rich chicken broth and features traditional ingredients like shredded chicken and a mix of vegetables such as carrots, zucchini, green beans, and chickpeas for added heartiness. It originated in Tlalpan, a borough of Mexico City, Mexico.

What sets Caldo Tlalpeño apart is the chipotle pepper, which infuses the soup with a distinctive smoky and spicy flavor. It is often garnished with fresh avocado, lime, and cilantro. Caldo Tlalpeño is not only a staple in Mexican cuisine but also a favorite soup for a nourishing meal during cold and rainy days.

What Makes This Recipe Great

I am always looking for new and different Mexican dishes to try on my family. There are only so many fish taco and chicken fajita recipes that they’ll put up with. When I saw a recipe for Caldo Tlalpeño Soup, I knew right away that this would be a keeper. There are so many variations on this soup, which I think of as a slightly spicy, smoky Mexican chicken soup.

Chipotles, which are dried, smoked jalapeño peppers, are always the star of the show. Without them, this would just be a chicken and vegetable soup. Although the ingredients in Caldo Tlalpeño vary from region to region and restaurant to restaurant, you cannot make this soup without the chiles.

I have also seen versions with diced zucchini, green beans, chayote, or rice. Epazote is a traditional herb used in this soup, but it’s not easy for everyone to find, so I often use oregano in its place. Not an exact, perfect sub, but good enough.

One of my favorite things about Mexican food is adding all those great toppings and condiments. So many of my favorite dishes are incomplete without salsa, guacamole, cilantro radishes, or all of the above. The topping bar is also my secret weapon with Mr. Picky. He’ll eat almost anything if he is allowed to top it with corn tortilla chips or diced avocado.

Caldo Tlalpeño is great on its own, but I make this a full meal with a little cooked quinoa (not at all traditional, but amazing here), a pinch of sheep’s milk feta (also nontraditional, but delish,) and a squeeze of lime and some fresh cilantro. So light, fresh, healthful, and delicious.

Ingredient Notes

unrefined, cold-pressed, extra-virgin olive oil

yellow or white onion

carrots

garlic cloves

jar of diced tomatoes: I like Jovial tomatoes in glass jars. I don’t recommend fresh tomatoes as the jarred version adds more to the broth.

whole dried chipotle chiles: Or 2 canned chipotles in adobo (I much prefer the dried chiles.

dried oregano

cooked chickpeas: Or one can, drained and rinsed. Also called garbanzo beans.

sea salt

chicken or vegetable stock: Preferably homemade, but storebought will work.

baby leafy greens

optional accompaniments: Lime, fresh cilantro, crumbled cotija or feta cheese, cooked quinoa or rice, shredded and cooked chicken, and diced avocado.

Step-by-Step Instructions

In a large saucepan warm the olive oil over medium heat. Add the onion, carrots, and garlic and sauté until tender, about 6 minutes.

Add the tomatoes, chiles, and oregano and sauté for 2 minutes.

Stir in the chickpeas, sea salt, and stock. Bring to a boil and lower to a simmer. Cook covered until carrots are tender, about 20 minutes.

Stir in the greens and turn off the heat. Taste for salt and adjust accordingly. Pour into bowls and serve with suggested accompaniments if desired.

Expert Tips

4 chiles make this soup about 2-3 on a heat scale of 1-10. Eating them whole, however, is quite spicy. You can dice them up or puree them with a little broth when the soup is finished and serve them with the other condiments/toppings for an extra kick.
While I made this soup without animal protein, you can always add cooked chicken breasts (leftover chicken or shredded chicken work well).

Serving Tips

To serve Caldo Tlalpeño, ladle the hot soup into individual bowls. Garnish each bowl with desired toppings including fresh avocado slices, chopped cilantro, and lime wedges on the side for squeezing.

Optionally, add finely chopped onions, queso fresco, or crumbled Cotija for extra flavor. Serve with warm tortillas or crusty bread to complement the rich, smoky broth.

Storage Tips

To store Caldo Tlalpeño, allow it to cool to room temperature, then transfer to an airtight container and refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat thoroughly and give it a good stir before serving.

More Mexican-Inspired Recipes

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For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!

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Caldo Tlalpeño Soup

Author: Pamela

Serves: 6

Ingredients

2 Tablespoons unrefined, cold-pressed, extra-virgin olive oil
1 onion, diced
2 large carrots, sliced into half-moons
2 garlic cloves, finely chopped
1 15-ounce jar diced tomatoes (I like Jovial tomatoes in glass jars.)
4-6 whole dried chipotle chiles (use fewer for less heat*), or 2 canned chipotles in adobo (I much prefer the dried chiles.)
1 teaspoon dried oregano
1 ½ cups cooked chickpeas or 1 15-ounce can, drained and rinsed
Sea salt (1-3 teaspoons according to whether or not your stock is salted)
6 cups chicken or vegetable stock, preferably homemade
4 cups baby leafy greens
Optional accompaniments: lime, fresh cilantro, crumbled cojita or feta cheese, cooked quinoa or rice, shredded and cooked chicken, diced avocado

Instructions

In a large saucepan warm the olive oil over medium heat. Add the onion, carrots and garlic and sauté until tender, about 6 minutes.
Add the tomatoes, chiles, and oregano and sauté for 2 minutes.
Stir in the chickpeas, sea salt and stock. Bring to a boil and lower to a simmer. Cook covered until carrots are tender, about 20 minutes.
Stir in the greens and turn off the heat. Taste for salt and adjust accordingly. Serve with suggested accompaniments if desired.

Notes

Expert Tips

4 chiles make this soup about 2-3 on a heat scale of 1-10. Eating them whole, however, is quite spicy. You can dice them up or puree them with a little broth when the soup is finished and serve them with the other condiments/toppings for an extra kick.
While I made this soup without animal protein, you can always add cooked chicken breasts (leftover chicken or shredded chicken work well).

Serving Tips

To serve Caldo Tlalpeño, ladle the hot soup into individual bowls. Garnish each bowl with desired toppings including fresh avocado slices, chopped cilantro, and lime wedges on the side for squeezing.

Optionally, add finely chopped onions, queso fresco, or crumbled Cotija for extra flavor. Serve with warm tortillas or crusty bread to complement the rich, smoky broth.

Storage Tips

To store Caldo Tlalpeño, allow it to cool to room temperature, then transfer to an airtight container and refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat thoroughly and give it a good stir before serving.

Okonomiyaki-Inspired Veggie Pancake Recipe

I took a little break from posting both here and on social media but I’m back. And with a GOOD one! This is one of those recipes that will reward you if you’re open-minded. There will be some of you who will look past this Japanese vegetable pancake, also known as Okonomiyaki, and think it’s nothing special. You need to trust me here and make this. Not only am I obsessed with this, Hubs and my son fight over every last scrap. This is very filling as a light meal, or sometimes I’ll add a slice of smoked salmon on top for extra protein.Continue reading

cabbage carrots dashi eggs mayonnaise okonomiyaki rice flour scallions sriracha toasted sesame oil veggie pancake

Mushroom Veggie Chili Recipe

If you didn’t notice that Thanksgiving is basically around the corner, I am here to remind you! I am teaching a Thanksgiving bootcamp starting next week (!) which will get you so prepared, you will actually be EXCITED and LOOKING FORWARD to hosting and enjoying the Thanksgiving of your dreams. For my community, I always like to entice you with a good discount. Take $100 off with code TDAY100. You don’t have to watch live. I have payment plans available. You don’t have to use PayPal. You can watch the videos over and over and over again. You can ask me any and all questions. I’m like your personal Thanksgiving consultant until the day of. Menu suggestions, how to deal with different types of eating styles, limited resources in the kitchen, no oven, how to deal with the worst in-laws ever. Just kidding! Sign up today. We are going to have so much fun and you’ll be able to use these tips and systems forever!Continue reading

beans bell pepper carrots chili chili powder cumin garlic mushrooms onion poblano peppers smoked paprika soy sauce tomato paste tomatoes

Shrimp and mixed vegetables with coconut-basil sauce recipe

I was talking to some friends the other day about our college-aged daughters, some of whom already live in off-campus housing and are no longer on meal plans. That is, they have divorced themselves from dining hall food and have embraced the world of kitchenettes and home cooking. I remember my first semester off meal plan. I had visions of cooking up all sorts of wondrous things like lasagne or chicken Marbella or homemade bread and flourless chocolate cakes, my specialities in 1989. But alas, I actually had to study night and day so that one day I might be employable. No time to fuss in the kitchen since there was no way I would be making a career in the food industry. Good gracious, no. The irony.

Alas, when I do think back to that era, anytime I did cook up something, it had to be fast, reasonably nutritious and budget-friendly. I made A LOT of stir-fries. I made so many stir-fries, I owned a wok. I was 20. So as I was talking to these other mamas about our girls and my possibly do a little cooking class for them this summer, I thought I would definitely start with a stir-fry.

bok choy carrots cauliflower coconut milk ginger jalapeno lemongrass shrimp

How to Make Healthy and Delicious Summer Rolls VIDEO

I love summer rolls — crunchy, fresh, and flavorful all wrapped in a delicate rice paper wrapper. Summer rolls are one of those things I never thought I could make at home. The wrappers, the rolling, the sauce! Not only are they way easier than I imagined, but they can be quite the nutritious dish to boot. Filled with loads of raw veggies and herbs, a summer roll is like a salad all wrapped up in a neat little package. In the video above, I go a pretty traditional route with avocado, cabbage, carrots and herbs, but also I use less traditional roasted sweet potato sticks and shredded Brussels sprouts. Rice paper is so neutral. Who says you couldn’t put a cobb salad in there or poached chicken, corn, cabbage and barbecue sauce? I say the sky’s the limit and can we talk about perfect these would be for school lunches?! Per-fect!

If you want to make these in advance, cover them with a damp paper towel and refrigerate for ideally up to one day, but I’ve even kept them 2 or 3 days.

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Healthy and Delicious Summer Rolls

Author: Pamela

Serves: 8 rolls

Ingredients

For the sauce:
2 Tablespoons creamy peanut butter, preferably organic (or cashew or almond butter)
1 Tablespoon unrefined, cold-pressed extra-virgin olive oil
1 Tablespoon unseasoned rice vinegar
½ Tablespoon raw honey (choose a mild flavor)
½ Tablespoon water
½ Tablespoon shoyu or gluten-free tamari
pinch sea salt
pinch cayenne pepper
For the summer rolls:
8 (8-inch) rice paper rounds, plus additional in case some tear
1 large sweet potato, (peeled if desired) and cut into ¼” matchsticks
unrefined coconut oil or extra virgin olive oil for drizzling
sea salt and black pepper to taste
4 medium brussels sprouts, thinly sliced or shredded
¼ head of small red cabbage, thinly sliced or shredded
2 medium carrots, shredded, grated, or julienned
1 large avocado, cut into thin slices
handful each of fresh mint leaves, basil leaves and cilantro leaves
Other possibilities: cooked shrimp, chicken, tempeh or tofu, cooked rice noodles

Instructions

To make the sauce: whisk together all of the ingredients in a bowl or a glass jar and set aside. *
To make the summer rolls: Drizzle the sweet potatoes with oil and sprinkle with salt and pepper. Roast in a 400 degree oven for 18-20 minutes until tender.
Fill a shallow baking dish or a skillet with warm water. Soak 1 rice paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute. Remove from the water and transfer to a plate or cutting board.
Spread 2 teaspoons of peanut sauce on the rice paper (or omit and use as a dip once rolls are assembled) and top with 2-3 large mint leaves, 1-2 large basil leaves, a pinch of cilantro leaves, a
pinch each of the Brussels sprouts, cabbage, and carrot, a few sticks of sweet potato, and a couple of avocado slices, taking care not to overstuff. Roll up rice paper tightly around filling, folding in sides and continue rolling.
Transfer summer roll to a plate and cover with dampened paper towels.
Make the remaining rolls in the same manner. Serve rolls halved on the diagonal.
Store in the fridge covered with a damp paper towel 2-3 days.

Notes

* Sauce can be refrigerated for up to 5 days. Bring to room temperature and re-emulsify before using.

You are going to have so much fun making these summer rolls!

By the way, I have a YouTube channel! I would love it if you subscribed over here. Thank you!

avocado basil cabbage carrots cilantro mint rice paper sweet potato

Roasted carrots with garlic yogurt recipe

I’m squeezing in another recipe before Mother’s Day in case you need a surefire hit for your lunch or brunch this weekend. I taught this roasted carrot recipe in my March classes and I didn’t get one bite the entire month because there were never any left! I made a huge quantity every time and it was never enough. Everyone flipped for these. So I know if you make them, they will be an instant hit. Plus, this is the easiest recipe so I know you will have success!

The inspiration for this recipe came from a guide we met while we were in Turkey last summer. We had the loveliest guide, a very intellectual professor who was quite serious about the ruins he was showing us. And then he asked me what kind of work I did and when I responded I was a cooking instructor with a food blog, he stopped in his tracks. “I would love to be a food blogger,” he responded. I thought that was so cute and endearing. So of course, the history lessons went out the window because all our guide wanted to talk about was food, Turkish food especially. This was fine with me because I am fascinated with cuisines from all over the world. I always learn so much when I travel and our trip to Turkey was no exception.

Long story short, our guide convinced me there was an easy and delicious Turkish recipe I had to share with my American students. He told me to quickly sauté grated carrots and top them with a thick garlic yogurt. “That’s it! And it’s so good,” he proudly exclaimed.

I tried it shortly after we returned home and it was indeed an easy recipe and it was indeed delicious. I loved the contrast of the sweetness of the carrots and the tartness of the yogurt. But it was rather unattractive, especially after mixing the grated carrots with the yogurt. I’m sure you can imagine. So the recipe I am posting today is, I hate to say it, a more attractive twist on my Turkish tour guide’s recipe. But it is just as delicious and just as simple. I have served this for many a dinner. It is delicious alongside roasted chicken or lamb, as well as salmon. But I think this would be delicious on a brunch menu with a quiche or frittata and a green salad.

Carrots are incredibly delicious roasted, if you haven’t tried them this way. Even standard orange carrots develop an incredible sweetness when roasted. I love to use unrefined coconut oil when roasting because it just enhances the natural sweetness of the carrots and it has a higher smoke point than unsaturated fats, but you can use olive oil, too. I very often see purple carrots at my farmers market and Carnival heirloom carrots at Trader Joe’s. Those are especially beautiful to use for this recipe! If the carrots are thin, I don’t even bother to cut them. The larger ones I slice in half.

The one question I was asked more than any other was about the raw garlic in the yogurt and if there was a substitution. There really isn’t that much of it and I personally don’t think the garlic flavor was really that pronounced, but for those people who really don’t like it, I would say to omit it or blend roasted garlic into the yogurt. Roasted garlic is much more mellow and sweet than raw. Check this link for how to roast garlic. I also think there are other roasted vegetables that would be delicious with the yogurt, like eggplant or cauliflower, even curried cauliflower. Here’s hoping someone makes this for you this Mother’s Day!

5.0 from 2 reviews

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Roasted Carrots with Garlic Yogurt

Author: Pamela

Serves: 4-6

Ingredients

2 bunches farmer’s market carrots, tops trimmed or 1 ½ pounds regular carrots, cut in half lengthwise
4 Tablespoons unrefined coconut oil, melted or unrefined olive oil
sea salt and freshly ground black pepper to taste
za’tar (optional)
Garlic Yogurt: (if you love yogurt, double the recipe)
¾ cup whole, unsweetened Greek yogurt
1 medium-large clove garlic, grated
⅜ teaspoon sea salt

Instructions

Preheat the oven to 400 degrees. Line a baking sheet with unbleached parchment paper.
Place the carrots on the prepared baking sheet and toss to coat with coconut oil. Arrange carrots in one layer and sprinkle with salt and pepper.
Roast carrots for 20-25 minutes, until tender but still with a bite.
Meanwhile, make the yogurt sauce. Combine all ingredients in a small bowl.
When carrots are done roasting, sprinkle them with za’tar.
Spread the garlic yogurt in the center of a platter and arrange the carrots on top.

carrots yogurt

The perfect spring salad recipe

I just had to squeeze in this last recipe before Easter (and Passover) in the hopes that some of you are still looking for inspiration! I taught this salad all last month in my classes and it was THE salad I seemed to make all the time last year when I had people over for dinner in the spring. Spring is the operative word here since there is no mistaking in what season this salad lives. I mean just look at it! It is everything spring should be — bursting with lightness, color and a breath of fresh air! And full of veggies that come into being in the spring. Plus it’s beautiful and it will go perfectly with whatever you’re making. Leg of lamb, perfect. Baked ham? Perfect. Roast chicken or fish. Perfect.

The key with this salad is the balance of textures and colors. You want to keep everything somewhat delicate which is why I love Bibb or Butter lettuces. I found this beautiful red-leaf butter lettuce at my farmers market and used it for every class. But then you need to do your best to slice all the hard and crunchy stuff as thinly as you can, again to keep things light. I used my food processor to thinly slice the cabbage, carrots and radishes. If you have a 2mm or 1 mm slicing disc for your Cuisinart, I would use that. My new Breville has an adjustable slicing disc, so I turned it to just under 1 mm. I especially like bitter vegetables like radishes to be on the thin side. If you don’t have a food processor and your mandolin scares you (I don’t blame you), then just get out your sharpest knife and do your best. You can even do matchsticks for the radishes and grated carrots.

See if you can find beautiful heirloom carrots in purple or yellow and watermelon radishes like the ones here which are so dramatic! I was able to find such carrots at my farmers market as well as Trader Joe’s. My Whole Foods has had these radishes for the last three weeks. Stunning! They will make you look so good. Your family and friends will be so impressed with whatever dish is graced with sliced watermelon radishes! Truth be told however, my favorite component of this salad is the fresh chives. Light, grassy with a very mild onion flavor, chives are like the most delicate green onions. I just love them in this salad and others, too. You know how much I enjoy shallots in my salad dressings, but I don’t add them here because the shallots offer enough of that flavor. Even if you don’t make this recipe, consider adding chopped fresh chives to your next salad. I know you won’t be disappointed!

You can do so much with this salad including adding feta, mint leaves, walnuts, avocado, oranges or kumquats. There’s plenty of dressing for you to add in any of these. Speaking of dressing, since there’s nothing in this one that can spoil, feel free to make this well in advance. I’m sure it would do just fine in the fridge for 2 weeks. It will firm up though because of the olive oil, so remember to pull it out of the fridge at least 20 minutes before you wish to serve it.

I hope you have a beautiful holiday, shared with the ones you love! xoxo

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The Perfect Spring Salad

Author: Pamela

Serves: 6-8

Ingredients

For the salad:
1 large or 2 small heads butter lettuce, washed, spun dry and leaves torn into bite size pieces (about 16 cups)
1 cup thinly sliced red cabbage
4 radishes, sliced as thin as possible
2 carrots, preferably purple, scrubbed clean and julienned or sliced super thin
½ 1.75 ounce box micro greens
1 bunch fresh chives, chopped
For the dressing: (this will provide slightly more than you need, but will allow for a few add-ins)
1 ½ teaspoons Dijon mustard
3 Tablespoons apple cider vinegar, preferably raw
½ teaspoon sea salt
Freshly ground black pepper to taste
6-8 Tablespoons unrefined, cold-pressed, extra-virgin olive oil (depending on strength of vinegar)
1 teaspoon raw honey
Other additions/substitutions: a few kumquats sliced crosswise, chopped sugar snap peas, thinly sliced fennel, avocado, feta cheese, edible flowers, walnuts, mint leaves, flaky sea salt

Instructions

Place the butter lettuce in a large bowl and layer the remaining ingredients on top.
Place all the ingredients for the dressing in a bowl or screw top jar and whisk or shake to combine.
Drizzle just enough dressing to coat lightly and toss together. Finish with a sprinkle of flaky sea, if desired.

cabbage carrots chives lettuce microgreens radishes

Easy Healthy Banana Carrot Muffins Recipe

Healthy, grain-free, and dairy-free Banana Carrot Muffins are made with wholesome ingredients like almond flour, honey, bananas, carrots, dates, and nuts. This muffin recipe freezes beautifully and makes a perfect on-the-go breakfast or midday snack.

What Makes This Recipe Great

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 these Carrot Banana Muffins in Andrew Weil’s True Food cookbook and made a few adjustments to make them even more healthful.

These healthy muffins are a great cross between carrot cake and banana bread and have a subtle, natural sweetness and a delicious banana flavor. I actually make one batch as a 2-layer cake for my Passover seders and spread my vegan frosting in between. I’ll make another batch and freeze them for breakfasts and school lunches since I think these are the perfect size and can serve as a meal-in-a-muffin.

Ingredient Notes

blanched almond flour: (not almond meal) I use Honeyville. This is our grain-free and gluten-free flour substitute. See notes below for tips.

baking soda

sea salt

ground cinnamon

unsweetened shredded coconut

large eggs: At room temperature.

very ripe bananas

raw honey or pure maple syrup

unrefined coconut oil or unsalted butter

pure vanilla extract

apple cider vinegar or white vinegar

dates: Pitted and chopped (or raisins or dried cherries).

fresh carrots: I prefer using a box grater to make my grated carrots, but you can use pre-shredded carrots if preferred.

chopped walnuts or pecans

Step-by-Step Instructions

Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners or silicone muffin liners.

In a large mixing bowl, mix together the dry ingredients: almond flour, baking soda, salt, cinnamon, and coconut. In a separate bowl, whisk the eggs, mashed banana, melted coconut oil, honey, vanilla, and vinegar together, making sure that the oil is well incorporated into the other ingredients.

Stir the wet ingredients into the dry ones. Fold in the dates, carrots, and walnuts. Divide the muffin batter among the muffin cups. You will fill the cups to the top since these muffins don’t rise very much.

Bake for 40 minutes, until golden brown or a toothpick/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.

Expert Tips

If you don’t have overripe bananas, substitute ¾ cup unsweetened applesauce + an extra 2 Tablespoons raw honey
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.

Storage Tips

To store muffins, let them cool completely after baking. Place them in an airtight container with a paper towel on the bottom and top to absorb moisture, and keep them at room temperature for up to 2 days.

For longer storage, refrigerate the leftover muffins in an airtight container for up to 5 days. To freeze them, wrap each muffin in plastic wrap or aluminum foil, place them in a resealable freezer bag or airtight container, and freeze for up to 3 months. Thaw frozen muffins in the refrigerator overnight or at room temperature for a few hours.

More Easy Muffin Recipes

Grain Free Lemon Poppy Seed Muffins

Strawberry Jam Flaxseed Muffins

Gluten-Free Raisin Bran Muffins

Chocolate Banana Muffins

Blueberry Spelt Muffins

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Easy Healthy Banana Carrot Muffins Recipe

Author: Pamela, adapted from the True Food Cookbook

Ingredients

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
¼ 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

Instructions

Preheat the oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
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.
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.
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.

Notes

Expert Tips

If you don’t have overripe bananas, substitute ¾ cup unsweetened applesauce + an extra 2 Tablespoons raw honey

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.

Storage Tips

To store muffins, let them cool completely after baking. Place them in an airtight container with a paper towel on the bottom and top to absorb moisture, and keep them at room temperature for up to 2 days.

For longer storage, refrigerate the leftover muffins in an airtight container for up to 5 days. To freeze them, wrap each muffin in plastic wrap or aluminum foil, place them in a resealable freezer bag or airtight container, and freeze for up to 3 months. Thaw frozen muffins in the refrigerator overnight or at room temperature for a few hours.

almond flour banana carrots coconut dates