You can imagine my excitement when I found these. They were exactly what I was looking for – delicious, moist, easy and even refined sugar free. Up until I found this recipe so many gluten free recipes that I found seemed to be full of sugar but not this one. It has plenty of sweetness from the bananas and carrots and you may find that you don’t need all of the honey that is suggested in the recipe. It is still my favourite muffin recipe after three years of gluten free baking. I’m sure you’ll see why once you try it.
3/4 cup honey
3 large eggs (room temperature if using coconut oil)
1/2 cup coconut oil, liquified (or your favourite baking oil)
2 cups almond flour
1/2 cup gluten-free flour mix
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup mashed bananas
3/4 cup grated carrots
1/4 cup dried fruit or nuts
(or 1-2 cups total of fruit and/or nuts)
Beat honey, eggs and oil in a large bowl.
Add almond flour, gluten-free flour, baking soda, baking powder and salt and beat until combined.
Add banana, carrots, dried fruit or nuts.
Spoon into lightly greased muffin cups until almost full.
Bake at 350 for 24 minutes.
This is a very forgiving recipe when it comes to how much fruit you use. I have made it with 1 1/2 cups of fruit and 2 cups of fruit and it turned out very well either way. Just use what you have on hand. If you only have one banana you can make up the rest with carrots or even applesauce. We can’t use coconut oil any more so I now use canola oil. It definitely affects the taste – everything tastes so much better with coconut – but they are still delicious.
This recipe can be found at http://glutenfreeeasily.com/abc-muffins/