This post was updated on November 10th, 2018.
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IMG_6978_carrot-banana-muffins

This gluten free carrot banana raisin muffin was a suggestion from a friend of mine. It has no flour and no sugar. This is a recipe that her entire large family raved about and she had to share it with me. I’m so glad she shared it with me because we love it also. I love my smart friends and learning from them! You all are the best resource a girl could have. 

We made an adjustment to the original recipe by changing the dried fruit. There is no flour and no sugar in this recipe. It’s gluten-free. They are sweetened entirely with fruit. They taste fantastic! They make the house smell fantastic and I think they’re even better after they cool.

CARROT BANANA RAISIN MUFFIN RECIPE

INGREDIENTS

  • 2 cups blanched almond flour
  • 2 teaspoons baking soda
  • 1 teaspoon celtic sea salt
  • 1 tablespoon cinnamon
  • 1 cup raisins
  • 3 ripe bananas
  • 3 eggs
  • 1 teaspoon apple cidar vinegar
  • 1/4 cup coconut oil
  • 1 1/2 cups carrots, shredded
  • 3/4 cup walnuts, finely chopped

INSTRUCTIONS

  1. In a small bowl, combine almond flour, baking soda, salt, and cinnamon
  2. In a food processor, combine raisins, bananas, eggs, vinegar and oil
    • I often put these ingredients in a large ziplock bag and let the kids “mix” it up for me
  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 tins
  7. Bake at 350 for 25 minutes

Makes 18 muffins

This recipe was adapted from here.

[This content has been modified from an article that originally appeared on FIToriBlog on July 29, 2010]

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