Banana Carrot Muffins - Gluten Free Recipe | Gluten-Free Society

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  • 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 eggs
    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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