Gluten Free Carrot-Banana Muffin

Looking for a tasty gluten-free muffin for Easter Sunday – give this healthy muffin a try!


2 cups almond flour (also called almond meal)
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup shredded unsweetened coconut
3 large eggs
3 bananas, mashed
1/2 cup (8 tablespoons) unsalted butter
2 tablespoons raw honey
1 teaspoon apple cider vinegar
1 1/4 cups pitted and chopped dates
2 medium carrots, shredded
3/4 chopped walnuts
  1. Preheat the oven to 325 Lightly oil a 12-cup muffin pan with expeller-pressed canola oil or line with paper liners.
  2. In a large bowl, mix together the almond flour, baking soda, salt, cinnamon, and coconut. In another bowl, whisk the eggs, bananas, butter, honey, and vinegar. Stir the wet ingredients into the dry ones. Fold in the dates, carrots, and walnuts. Divide the batter among the muffin cups.
  3. Bake for 40 minutes, until golden brown or a skewer inserted into the center of a muffin comes out clean. (Since there’s no actual flour, the muffins will not rise significantly.) Cool in the pan on a wire rack for 5 minutes, then turn out the muffins onto the rack and let cool to warm or room temperature.
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