These muffins are just what you need after several days of indulging. They’re packed with fiber and contain no added sugar. They’re also satisfying without causing a blood sugar spike or craving for additional sweets. I found this recipe while searching on Pinterest for gluten-free muffins. I have a few almond flour-based muffins that I make (including the Gluten-Free Blueberry Almond Muffins that are in the regular rotation), but was out of blueberries and looking for a new recipe to try. A variation of this recipe was developed by Heidi Swanson over at 101 cookbooks (fruit-sweetened carrot cake), and was later made gluten-free by the skilled baker over at Elena’s Pantry.
These gluten-free muffins taste like a cross between a bran muffin and unfrosted carrot cake. They’re very moist, slightly sweet and definitely taste whole-grain (which I like). These muffins work well with a healthy brunch menu and any leftovers are a great on-the-go breakfast or snack.
- 2 cup almond meal (such as Trader Jo’s almond meal)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1 cup dates, pitted
- 3 medium ripe bananas
- 3 eggs
- 1 teaspoon apple cider vinegar
- ¼ cup coconut oil, melted
- 1 ½ cups shredded carrots
- Preheat oven to 350 degrees. Combine almond flour, baking soda, salt, and cinnamon in a large bowl. Combine wet ingredients (dates, bananas, eggs, vinegar and oil) in bowl of food process until smooth. Transfer wet ingredients to the large bowl with the dry ingredients. Stir until well combined. Fold in carrots.
- Spoon batter into muffin tins lined with paper liners, filling about 3/4 full. Bake about 25 minutes, or until toothpick inserted into the center comes out clean. Cool on wire rack and store in air-tight container for up to 4 days.