Carrot Banana Muffins

When I saw this recipe for a purely fruit sweetened carrot cake from Heidi over at  I just knew I would want to make it into some sort of gluten free version.  So I did.

Last weekend our friends Chris and Larry came over to sit out on our porch and read the Sunday New York Times with us while soaking in some good Colorado sunshine and we enjoyed these descendants of Heidi’s carrot, banana, date yumminess.  Here it is for all of you.

Carrot Banana Muffins

Serves: 18 muffins

Ingredients

• 2 cups blanched almond flour
• 2 teaspoons baking soda
• 1 teaspoon celtic sea salt
• 1 tablespoon cinnamon
• 1 cup dates, pitted
• 3 ripe bananas
• 3 large eggs
• 1 teaspoon apple cider vinegar
• ¼ cup coconut oil, melted
• 1 ½ cups carrots, shredded
• ¾ cup walnuts , finely chopped

Instructions

1. In a small bowl, combine almond flour, baking soda, salt, and cinnamon
2. In a food processor , combine dates, bananas, eggs, vinegar and oil
3. Transfer mixture to a large bowl
4. Blend dry mixture into wet until thoroughly combined
5. Fold in carrots and walnuts
6. Spoon mixture into paper lined muffin pan
7. Bake at 350° for 25-30 minutes

Yesterday, I was happy to find that The Philadelphia Inquirer included my own little gluten free cookbook,  The Gluten-Free Almond Flour Cookbook in an article called “Gluten-free but still tasty.”  Way cool.

In Friday Freebie news, this week I am giving away a copy of a fabulous book written by the founder ofTropical Traditions, Brian Shilhavy.  It is called Virgin Coconut Oil and was provided by the wonderful folks over at Tropical Traditions for this giveaway.  Thanks Brian! Go ahead and leave a comment for your chance to win.

UPDATE: This giveaway is now over. The winner of the Tropical Traditions book was Lauren. Thanks to everyone who participated!

The winner of last week’s Friday Freebie, a Luminarc Baby Loaf Pan (Update: This loaf pan may have been discontinued since this giveaway. Stay tuned…) from the amazing Courtney at Benefit Your Life, is Lydia.

Finally, don’t forget to submit your grain free cake post to the “Go Ahead Honey, It’s Gluten-Free” Blog Carnival I’m hosting this month. For more details view my grain free cupcakes post.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.