Gluten-Free Almond Flour Banana-Date-Carrot Muffins (AKA Breakfast Muffins)

3 May

Make some gluten-free, fruit-sweetened, protein-packed goodness for you mom this Sunday! These muffins would be a scrumptious breakfast treat or a wonderful dessert with some creamy frosting added. The recipe is from Elana’s Pantry, and if you’re looking for good frosting recipes be sure to check out her site.

Breakfast Muffins (makes 18 muffins)
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 eggs
1 teaspoon apple cider vinegar
1/4 cup coconut oil, melted
1 1/2 cups shredded carrots
3/4 cup finely chopped walnuts

Here are all the ingredients laid out. I was making a slightly larger batch than the original recipe calls for. Ready to start baking!

First, mix the almond flour, baking soda, salt and cinnamon together in a small bowl. Then, in a food processor, combine the dates, bananas, eggs, vinegar and oil. Transfer the date mixture into a large mixing bowl, and blend the dry ingredients in until thoroughly combined. Fold in the carrots and walnuts.

Spoon the mixture into paper lined muffin tins and bake at 350 for 25 minutes. Deeeelicious!


One Response to “Gluten-Free Almond Flour Banana-Date-Carrot Muffins (AKA Breakfast Muffins)”


  1. In the Kitchen, From the Garden… « Opening Doors, Turning Corners - November 5, 2011

    […] Carrot Walnut Muffins: The base for these came from this recipe, however, I had no almond flour on hand and made some other changes for both flavor and texture […]

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