Carrot Banana Muffins

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/

• Ready In: 30 mins
• Serves: 4-6
• Yields: 18 muffins

Ingredients

• 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
• 1 1⁄2 cups carrots, shredded
• 3⁄4 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.