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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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When I saw this recipe for a purely fruit sweetened carrot cake from Heidi over I just knew I would want to make it into some sort of gluten free version. So I did. /carrot-banana-muffins/ Ingredients:
2 cups blanched almond flour |
2 teaspoons baking soda |
1 teaspoon celtic sea salt |
1 tablespoon cinnamon |
1 cup dates, pitted |
3 ripe bananas |
3 eggs |
1 teaspoon apple cider vinegar |
1/4 cup coconut oil |
1 1/2 cups carrots, shredded |
3/4 cup walnuts, finely chopped |
Directions:
1. In a small bowl, combine almond flour, baking soda, salt, and cinnamon.
2. In a food processor, combine dates, bananas, eggs, vinegar and oil.
3. Transfer mixture to a large bowl.
4. Blend dry mixture into wet until thoroughly combined.
5. Fold in carrots and walnuts.
6. Spoon mixture into paper lined muffin tins.
7. Bake at 350° for 25 minutes.
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