Gluten Free Carrot Muffins

These little muffins taste like mini carrot cakes yet do not have any sugar or gluten. Super easy to prepare in advance they will make a great snack or even a dessert...my boys just love them!

Ingredients:

1 1/2 cups almond meal

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 tablespoon cinnamon, plus more for sprinkling on top

3 eggs

2 tablespoons coconut oil, melted

1 ripe banana, mashed

1 1/2 cups carrots, grated

1/2 cup walnut/pecans, chopped (optional)

Directions:

1. Line a 12-hole muffin tin with paper cases or grease well and preheat oven to 180°C


2. In a large bowl, combine almond flour, salt, baking soda and cinnamon.


3. In a separate bowl, mix together eggs, oil, and mashed banana. Then add the carrots and nuts.


4. Stir wet ingredients into dry.


5. Spoon batter into paper lined muffin pan and sprinkle tops with cinnamon. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool 5 to 10 minutes on wire rack. And serve and enjoy!

You can check out Smushie having these for the first time over on my you-tube channel!



xxx Dr Julie Bhosale