All Natural Gluten-Free Muffins
Ingredients
• 2 cups almond flour
• 2 teaspoons baking soda
• 1 teaspoon sea salt
• 1 tablespoon cinnamon
• 1 cup dates pitted
• 3 ripe bananas
• 3 eggs
• 1 teaspoon apple cider vinegar
• 1/4 cup coconut oil, melted
• 1 1/2 cups carrots shredded
• 3/4 cup walnuts (or nuts of choice), finely chopped
Instructions
• Preheat oven to 350 degrees
• In a large bowl, combine flour, baking soda, salt and cinnamon
• In a food processor, combine dates, bananas, eggs, vinegar and oil
• Add mixture from food processor to dry mixture in the large bowl and combine thoroughly
• Fold in carrots and nuts
• Scoop mixture (using your big scoop) into the paper lined muffin tins
• Bake at 350 degrees for 25 minutes