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!
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! 😉
- 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)
- Preheat your oven to 325 degrees. Grease your muffin tin with coconut oil and set aside.
- 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.
- 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.
- Cool the muffins on a rack for 5 minutes.
- Serve and enjoy.