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Gluten-free carrot and nut muffins are made with hearty, nutritious ingredients like bananas, dates, and chopped walnuts. The sweet, fragrant softness of homemade muffins will make your mornings downright irresistible.
Recipe yields 18 servings
Preheat oven to 350°. Line 18 muffin pan cups with paper liners.
In a small bowl, combine the almond flour, baking soda, salt and cinnamon. In a blender, combine the dates, bananas, eggs, apple cider vinegar and oil. Blend until smooth. Transfer the mixture to a large bowl.
Add the flour mixture to the egg mixture and stir to combine. Fold in the carrots and walnuts. Fill lined muffin cups about 1/2 to 3/4 full. Bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.