A Gluten Free Muffin Above the Rest

by Meg on November 15, 2011



On Monday, one of my fellow interns, Laura, made the best best gluten free muffin I have ever had!  It’s so moist and delicious that I had to make myself a batch when I got home!

Gluten Free Carrot Banana Muffins(Elana’s Pantry)

  • 2 cups of almond flour
  • 2 tsp. of baking sofa
  • 1/2 tsp. of salt
  • 1 tbsp. of cinnamon
  • 1 cup of dates, pitted
  • 3 ripe banana
  • 3 eggs
  • 1 tsp. of apple cider vinegar
  • 1/4 cup of coconut oil
  • 1 1/2 cups of shredded carrots
  • 3/4 cups of toasted walnuts, chopped

Preheat the oven to 350F. In a small bowl, combine almond flour, baking soda, salt, and cinnamon In a food processor, combine dates, bananas, eggs, vinegar and oil .Transfer mixture to a large bowl .

Blend dry mixture into wet until thoroughly combined.

Fold in carrots and walnuts. Spoon mixture into paper lined muffin tins. Bake at 350° for 22-26 minutes or until cooked through.


You’ve got to try these out! Stop by- I’ve got a couple to spare Winking smile

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