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Weight Watchers Banana Carrot Muffins - Paleo
Nesting Lane
Weight Watchers Banana Carrot Muffins Recipe - A Paleo breakfast, brunch, dessert or snack. Gluten Free - MyWW Points: 5 Blue Plan (Freestyle) and 6 Green Plan (Smart Points)
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
Breakfast
Cuisine
American
Servings
18
Equipment
Muffin Tin
Muffin Cups
Mixing Bowl
Food Processor
Ingredients
2
cups
almond flour
1
tbsp
cinnamon
1
tsp
sea salt
2
tsp
baking soda
1
tsp
apple cider vinegar
3
eggs
¼
cup
coconut oil
1
cup
pitted dates
3
ripe bananas
1½
cups
shredded carrots
Instructions
Preheat oven to 350°
Prepare a muffin tin by lining with muffin cups or spraying with cooking spray. Set aside.
In a medium/large mixing bowl, add almond flour, cinnamon, sea salt, and baking soda. Mix well
Blend bananas, dates, eggs, vinegar, and coconut oil in a food processor.
In a food processor, add vinegar, eggs, coconut oil, dates, and bananas. Blend
Add contents from food processor to the dry ingredients. Mix well. Fold in the carrots.
Spoon mixture into prepared muffin tin.
Bake 25 minutes.
Notes
MyWW Points:
5 Blue Plan
and
6 Green Plan
5 WW Freestyle Points 6 Smart Points
Nutrition
Calories:
144.7
kcal
Carbohydrates:
14.3
g
Protein:
3.8
g
Fat:
9.2
g
Saturated Fat:
3.3
g
Cholesterol:
31
mg
Sodium:
288.8
mg
Fiber:
3
g
Sugar:
8.5
g
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