Banana Raisin Muffins

OMG! These are muffins are one of my best creations yet. 🙂 As you guys know, I love a good healthy muffin. 😉 I don’t usually make them gluten free because I don’t want them to taste dry and heavy. These muffins are the complete opposite, they are fluffy and moist. I am loving this no gluten diet right now because it ‘s really forcing me to think outside the box and cook outside my comfort zone. It’s crazy how unhealthy a simple muffin can be. Most muffins you purchase at the supermarket are full of sugar, processed white flour and hydrogenated oils, YUCK!

Gluten Free Banana Muffins

Muffins are a great and easy way to get your kids to eat extra fruit and veggies. You can eat them for breakfast or send them to school as part of their lunch. I use them as a snack filler between meals. I was flipping thru my TRUE FOOD cookbook yesterday when I came across this muffin recipe. I had all the ingredients on hand and it fits perfectly in line with my elimination diet. As always I made a few changes to the original recipe to make it suite my taste and needs. I hope you give this recipe a try! 😉

Gluten Free Carrot Raisin Banana Muffins
Recipe type: Muffins
Cuisine: Vegetarian, Gluten Free
Serves: 12
  • 2 cups of almond flour (ground almonds)
  • 2 tsp of baking soda
  • ½ tsp sea salt
  • 1 tbsp cinnamon
  • ¼ cup of unsweetened shredded coconut
  • 3 organic eggs
  • 3 very ripe pureed bananas
  • 2 tbs of raw honey
  • 1 tbs of apple cider vinegar
  • ½ cup of raisins
  • 1 large carrot (grated)
  • ⅓ cup of earth balance butter substitute (room temperature)
  1. Preheat your oven to 325 degrees. Grease your muffin tin with coconut oil and set aside.
  2. In a large bowl mix together all of the dry ingredients. In a separate bowl mix together the eggs, pureed bananas, honey, vinegar and butter. Gently stir the wet and dry ingredients together in one bowl and fold in the carrot and raisins.
  3. Divide the mix into the muffin tins evenly with a spoon. Bake in the oven for 40 minutes. Test the muffins before you take them out with a toothpick to make sure they are cooked all the way through.
  4. Cool the muffins on a rack for 5 minutes.
  5. Serve and enjoy.

Gluten Free Raisin Muffins