~makes 14 muffins; Paleo, gluten & dairy-free

- 1 ½ cup almond flour/meal

- ½ cup coconut flour

- 2 ½ teaspoons cinnamon

- ¼ teaspoon ground nutmeg

- ⅛ teaspoon ground cloves

- 2 teaspoons baking powder

- ¼ teaspoon salt

- 1 cup mashed ripe banana (about 2 large bananas or 3 smaller ones)

- ½ cup shredded, unsweetened coconut

- ¾ cup pitted dates (cut into small pieces) or raisins

- 1 cup chopped walnuts

- ¾ cup shredded carrot

- ⅓ cup honey

- 4 eggs

- 2 teaspoons vanilla

     Preheat the oven to 350 degrees and prepare muffin tin with nonstick spray.

     In a large bowl, combine all dry ingredients and mix together. In a separate bowl whisk the eggs and then add the remaining wet ingredients. Pour the wet mixture into the large bowl of dry ingredients and combine everything well. Scoop the batter into the prepared muffin tin, filling all the way to the top as these muffins will not rise much. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
     Store the muffins in the refrigerator or freezer (with their high moisture content, these probably won’t last long at room temperature). Enjoy!