Some recipes just work.
Maybe it’s because you are comfortable with the ingredients, or the results satisfy your taste buds in some kind of a primal way that is rarely achieved, or maybe you were in a good mood the first time you tried it. Whatever the reason or reasons, some recipes strike the right chord and become instant favorites.
This is one of those recipes.
You don’t have to be paleo to love these gems. Non-paleo friends love them and gluten-free friends really love them, maybe because so many baked goods labeled gluten-free taste similar to what cardboard or sawdust would taste like so people are wary of the term. Baby Girl found the recipe on Paleo Plan but when I went to access the link, I saw they were actually from Elana’s Pantry, and when I went to her site, Elena says she was inspired by Heidi at another site. I’m sure the inspiration goes on. I wasn’t inspired to change them at all. I thought they were just right.
The muffins entered our kitchen because our new paleo eaters wanted something different for breakfast. They are sweet, but not too sweet, and contain no refined sugar. They feel hearty but not in the way that a bran muffin leaves you feeling like you ate a brick. When Baby Girl found the recipe, she took to it with a passion. She made the muffins over and over and over. She made them to take on road trips. She took them to the beach. And, of course, she kept a stash in the freezer for whenever she needed a quick breakfast. They never lasted long when she made them, so she made them a lot.
Then Baby Girl went back to school and I had no one to make my muffins for me. Can you picture my sad face? They are easy to make so that is no reason to complain. I just miss my Baby Girl so I allow myself time to wallow in self-pity while making the muffins. I give that to myself.
I want her to be here making her muffins.
I enjoyed a little wallow-fest recently when I made the muffins for my book club. I served them as the “bread” part of the main course which was a chile rellano. The slight sweetness of the muffin worked well with the spicy food. My book clubbers loved them and multiple people asked for the recipe so in the spirit of sharing, I give this to all of you. Go forth and bake paleo muffins. Feel free to wallow in sadness over those you miss while you bake. They don’t take long, so wallow quickly.
“Parents rarely let go of their children, so children let go of them.” -Paulo Coelho
Paleo Plan Carrot Banana Muffins
This recipe makes about 12 muffins, but leftovers can be frozen for quick use at another time.
2 cups almond flour
2 tsp baking soda
1 tsp sea salt
1 Tbs cinnamon
1 cup dates, pitted
3 ripe bananas
1 tsp apple cider vinegar
1/4 cup coconut oil, melted
1 ½ cups carrots, shredded (about 2 medium carrots)
¾ cup walnuts (or nuts of choice), finely chopped
Preheat oven to 350℉.
In a large bowl, combine flour, baking soda, salt and cinnamon.
In a food processor, combine dates, bananas, eggs, vinegar and oil. Puree well.
Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
Fold in carrots and nuts.
Spoon mixture into paper lined muffin tins.
Bake at 350° for 25-30 minutes.