Back in my New York City college days my friends and I used to walk 20 blocks to line up for the most amazing giant carrot muffins. They were way too good and way too bad for you all at the same time. I’ve since given up anything with copious amounts of sugar and any trace of gluten. As delicious as they were, they always made me regret eating them later! This recipe may convince you that you can indulge healthfully and still enjoy every bite. Enjoy my flexible version of gluten-free carrot banana muffins to enjoy with your morning coffee any time of the year!
I am also always trying out new recipes for my kids, because well, let’s face it – If I can get my kids to eat wholesome, healthy foods then as far as I’m concerned, they pass the taste test. My kids are obsessed with these muffins! Given how clean they are, it makes me happy serving them these treats! There is no white sugar included, all the sweet stuff comes from either the bananas or dates. The best part is you can make them into individual bites to safely pass around or as a big batch at the start of the week to take on the go.
Gluten-Free Carrot Banana Muffins Recipe:
Carrot Banana Muffins
Ingredients
- 2 cups blanched almond flour
- 2 tablespoons baking soda
- 1 teaspoon sea salt
- 1 tablespoon cinnamon
- 1 cup dates pitted
- 3 ripe banana
- 3 eggs
- 1 teaspoon apple cider vinegar
- 1/4 cup coconut oil melted
- 2 tsp vanilla
- 2 cups carrots shredded
- 3/4 cup pecans finely chopped (optional)
Instructions
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Preheat oven to 175 C° / 350 F°.
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Dry: In a large bowl, combine almond flour, baking soda, salt, and cinnamon. Set aside.
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Wet: In a food processor, combine dates, bananas, eggs, vinegar, oil and vanilla.
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Blend dry mixture into wet until thoroughly combined.
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Fold in carrots and pecans.
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Spoon mixture into a paper lined muffin pan.
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Bake for 25-30 minutes.
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DO NOT over bake. Bake only until muffins are set.
My top tip for cleaner eating is to see if the flour can be eliminated. But if the flour is an absolute must to make a recipe work, use a gluten-free option. One of my favorite flours is the Cup4Cup all-purpose gluten-free flour . You don’t need to figure out conversion rates—simply swap one cup of regular flour for one cup of the Cup4Cup flour.
