I made these True Food muffins for Hanna. Last time I published the carrot, parsnip, zuchinni bread recipe, she told me to make it for her when she visits during Thanksgiving. Since Hillary is visiting her in New York to celebrate their birthday together, I decided to surprise her with these hand-delivered mini muffins 😄.

These muffins smell so good fresh from the oven. They also turned out really moist and tasty! No sugar, no flour. Just the goodness of wholesome carrot 🥕, bananas 🍌, figs, and heart healthy walnuts .

I don’t have some of the ingredients called for in the original recipe and I substituted with what’s available in my pantry. Be creative with substitutes!

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Ingredients

• 2 cups almond meal
• 2 tsp baking soda
• 1/2 tsp salt
• 1 Tbsp ground cinnamon
• 1/2 cup unsweetened shredded coconut
• 3 large eggs
• 3 bananas, mashed
• 1/2 cup unsalted butter, softened
• 2 Tbsp honey/ Agave syrup
• 1 tsp apple cider vinegar/ red wine vinegar
• 1 1/4 cup chopped dates/ figs
• 2 cups shredded carrots
• 3/4 cup chopped walnuts

Directions

1. Preheat oven to 325 degrees F.
2. Stir almond meal, baking soda, salt, ground cinnamon, and shredded coconut together in a mixing bowl.
3. Whisk eggs, softened butter, banana, Agave syrup, and vinegar together until well combined.
4. Stir the dry ingredients into the wet ingredients.
5. Fold in the figs, shredded carrots, and walnuts.
6. Divide into baking molds. I used a mini tart pan to make bite size muffins.
7. Bake for about 35 mins (for mini muffins) until golden brown and a toothpick inserted in the middle comes out clean.
8. Cool in pan for 5 minutes. Remove muffins from pan and continue to cool on wire rack.
9. Moist and tasty!