Classic Muffin – Gluten Free Style
This recipe takes a classic baking favorite and converts into a gluten free, processed sugar free, grain free, dairy free dessert that actually tastes good – great!
3 ripe bananas
1 cup pitted dates
1 teaspoon apple cider vinegar
½ cup melted coconut oil
1 ½ cups shredded carrots
1 Tablespoon cinnamon
1 teaspoon sea salt
2 teaspoons baking soda
2 cups almond flour
¾ cup sliced almonds
In a large food processor or blender, combine eggs, dates and bananas. Blend for a few seconds. Add apple cider vinegar, coconut oil, and shredded carrots. Blend a few more seconds. Add cinnamon, sea salt, baking soda and 1 cup of the flour. Blend until smooth. Add 2nd cup of flour and blend once more. Add sliced almonds and stir with a spoon or spatula just until mixed. Spoon into a muffin tin and bake at 350 degrees for 25 minutes.
This makes approximately 14 muffins.
Always looking out for you,
Dr. O – AKA the Gluten Free Warrior
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