Carrot Banana Muffins

Elana's Pantry's Note:

When I saw this recipe for a purely fruit sweetened carrot cake from Heidi over at 101cookbooks.com I just knew I would want to make it into some sort of gluten free version. So I did. http://www.elanaspantry.com/carrot-banana-muffins/

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Serves: 4-6

Yield: 18.0 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
• ¼ cup coconut oil
• 1 ½ cups carrots , shredded
• ¾ cup walnuts , finely chopped

Directions:

1. In a small bowl, combine almond flour, baking soda, salt, and cinnamon.
2. In a food processor, combine dates, bananas, eggs, vinegar and oil.
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.