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Last May I was told that I was sensitive to grains and to try and cut them out of my diet entirely for 30 days to see how I felt. I can’t tell you how difficult this was for me. The search for new recipes and ideas began. I had never even heard of the Paleo Diet before. When I searched for grain free recipes, the term kept coming up. So I decided to give it a try. After 30 days, I felt amazing! Although the first two weeks were awful. The headache’s the feeling of not being full, the irritability. My poor husband This recipe for Carrot Banana Muffins was one of the best baked Paleo foods I had during that 30 days.

The muffins are Paleo however the Cream Cheese Frosting is definitely not, but it is tasty!

Carrot Banana Muffins with Cream Cheese Frosting

Carrot Banana Muffins

Makes about 20 muffins. Prep time 35 minutes. Total time 60 minutes.

Ingredients

• 2 cups almond flour
• 2 tsp baking soda
• 1 tsp sea salt
• 1 Tbs cinnamon
• 1 cup dates, pitted
• 3 ripe bananas
• 3 eggs
• 1 tsp apple cider vinegar
• 1/4 cup coconut oil, melted
• 1 1/2 cups carrots, shredded
• 3/4 cup walnuts (or nuts of choice), finely chopped
• muffin paper liners

Instructions

1. Preheat oven to 350℉.
2. If you are making the Cream Cheese Frosting set cream cheese and butter out to soften.
3. Sift the almond flour to remove any clumps.
4. In a large bowl, combine flour, baking soda, salt and cinnamon.
5. In a food processor, or high powered blender such as a Vitamix or Blendtec combine dates, bananas, eggs, vinegar and oil.
6. Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
7. Fold in carrots and nuts.
8. Spoon mixture into paper lined muffin tins.
9. Bake at 350° for 25 minutes.

This recipe was inspired in whole or in part by Paleo Plan 

Cream Cheese Frosting

Makes about 1 1/2 Cups. Total time 15 minutes.

Ingredients

• 4 Tbsp unsalted butter, softened
• 4 oz cream cheese, softened
• 1/2 tsp pure vanilla extract
• 1 3/4 cups confectioner’s sugar

Instructions

1. In a bowl, using an electric mixer, beat the butter with the cream cheese until smooth. If you have a stand mixer, use it.
2. Beat in the vanilla and confectioners’ sugar, then beat at high speed until the frosting is light and fluffy.
3. Fill a plastic bag with the frosting. Cut the corner of the bag off and pipe onto the cooled muffins.

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