Thursday, November 23, 2017

Carrot and banana gluten-free muffins

November 15, 2009 by Ange  

This is a delicious recipe for gluten free muffins. There are no added or refined sugars, the sweetness is all natural, from the dates and banana. Made with almond flour, they are naturally gluten free, but without any of the dryness that you can sometimes find with gluten free foods. They contain some good protein, thanks to the eggs and nuts, which will help to slow the release of the natural sugars, giving these a lower glycemic load. Although they contain quite a lot of fats, they are the good healthy fats. Most importantly, these are packed with vitamins and minerals, being particularly high in vitamin A and manganese – they really are a nutritious treat.

2 cups almond flour (i.e. ground almonds, found in health food shops)
2 teaspoons baking soda
1 teaspoon Malden sea salt
1 tablespoon cinnamon
1 cup of pitted dates
3 ripe bananas
3 eggs
1 teaspoon apple cider vinegar
¼ cup coconut oil
1 ½ cups carrots, grated
¾ cup walnuts, finely chopped

  1. In a bowl, combine almond flour, baking soda, salt, and cinnamon
  2. In a food processor, combine dates, bananas, eggs, vinegar and oil
  3. Add the wet mixture into the dry mixture and blend until thoroughly combined. Fold in carrots and walnuts
  4. Spoon mixture into paper lined muffin tins
  5. Bake at 170° for 25 minutes

Thanks to  Elana’s Pantry for this recipe

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