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 
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