ABC … as in Almond Banana Carrot. The ABC muffin recipe is an adaptation of an almond muffin recipe created by Kelly Brozyna of The Spunky Coconut, which is also featured in The Spunky Coconut Cookbook. I’ve known I wanted to make this recipe of Kelly’s for quite some time. I just didn’t know what I wanted to include in my version.
As I’ve shared before, I’m gradually learning to like baked fruit. Bananas are never a problem. I am all about including “baking bananas” in recipes and at any given time, my freezer contents prove it. (You might want to read my Going Bananas post to know exactly what I mean. I need a freezer banana exorcism right now, in fact—even after making the ABC muffins.) But, I’m still learning to love other baked fruits. My Crustless Apple Pie has certainly gotten me past my fear of baked apples (deliciously so, I might add). And, I’ve made a Strawberry Cobbler using baked peaches and, of course, strawberries. But, for this recipe, another blogger friend’s creation—and my solution—came to mind. Lisa, also known as “Anali,” of Anali’s First Amendment, made Banana Carrot Cupcakes a while back.
When I saw Lisa’s post, I just knew I’d have to make something along those lines. (I’ve been inspired to convert one of Anali’s recipes to gluten-free goodness before … yet another banana recipe—Banana Kahlua Coconut Cake.) The banana-carrot combination just sounded so good, and even healthier. Now, add almond flour, coconut oil, and some chopped walnuts to the mix and you’ve got a cross between banana bread and carrot cake. So, that’s how I came up with these ABC muffins, adapting Kelly’s great recipe with delightful inspiration from Anali.
You’ll want to make these as soon as possible. I’ve already had to email the recipe to the folks who sampled them the other morning. They refused to wait a day or two for me to post the recipe on gfe! If you like the looks of this recipe and/or are already a fan of The Spunky Coconut, you’ll want to head over to my Out and About page for a giveaway of Kelly’s cookbook—here—with some more photos of her recipes. If you need more convincing to try a version of Kelly’s recipe, Ali, at The Whole Life Nutrition Kitchen, also made a version you’ll want to check out—Almond Cherry Muffins. Finally, check out one of Kelly’s versions, Strawberry Almond Muffins, here. In this version, she substitutes applesauce for part of the honey and uses buckwheat flour in addition to almond flour. There are just so many variations and they all taste great—dense; moist; sweet enough, but not too sweet; and healthy.
Almond Banana Carrot (ABC) Muffins (Gluten Free, Dairy Free, Refined Sugar Free)
(Click here for a print version of this recipe.)
Add to bowl:
3/4 cup honey
3 large eggs (at room temperature; cold eggs will harden the coconut oil—works best if eggs are stirred in one at a time)
1/2 cup coconut oil, liquefied (any other oil should work, but coconut oil is very healthy)
Beat. (You can use an electric mixer, but I just used a wooden spoon. I’m anti-mixer most of the time. I want to keep that upper arm strength.)
2 cups almond flour (I used Honeyville blanched almond flour)
1/2 cup gluten-free all-purpose flour mix (I used my own gluten-free flour mix—see notes)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1 cup mashed, ripe bananas
¾ cup grated carrots
¼ cup chopped walnuts
(or 1 – 2 cups total of fruit and/or nuts)
Spoon into lightly greased muffin cups, to almost full.
Bake at 350 degrees for about 24 minutes.
Makes about 14.
*I can’t tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like large glass jars). No refrigeration is needed. If you’d like to learn more about how to select the right gluten-free flour for all your recipes, you’ll want to check out Amy’s (Simply Sugar & Gluten-Free) current series on Understanding & Choosing Gluten-Free Flour—Part 1 here and Part 2 here.
Recipe adapted from Kelly Brozyna at The Spunky Coconut, The Spunky Coconut Cookbook, and The Spunky Coconut Grain-Free Baked Goods and Desserts
Shirley’s Notes: The batter will be orange as you can see above, but the final muffins will be a lovely deep brown with only an orange tint. My batch made 18 muffins … probably because I only filled the muffin tins 2/3 full and also because I used a total of 2 cups of fruit and nuts. Kelly sometimes uses 1 cup versus 2. She uses sliced strawberries, blueberries, etc., and even substitutes some applesauce for part of the honey or some liquid vanilla Stevia. If you are not gluten free, all-purpose flour may be used.
My muffins were actually nice and high when I peeked in on them, but alas, I had to turn off the oven and leave for an appointment. When I returned, they were cooked perfectly, but flat. Mr. GFE called them Forgotten Muffins.
Incidentally, if you stopped by looking for Super Bowl recipes or perhaps have your own recipe to share, you’ll want to check out Diane’s Friday Foodie Fix—Super Bowl Party Foods over at The W.H.O.L.E. Gang. As the storm of the century is occurring, I’m turning a chicken carcass into broth as my base for our favorite Tortilla Soup. But, to be honest, as much as I love snow, I’m ready for a change of scenery. So, I was absolutely pleased as punch (rum punch, that is) to see that Bean of Without Adornment has chosen Tropical Vacation as this month’s Go Ahead Honey, It’s Gluten Free theme. Check out the guidelines here. I’m sooo ready for this roundup.
Next Sunday is Valentine’s Day. To celebrate, I’m doing another acronym-titled event here at gfe—the SSS …”Triple S” … “S cubed” … A Suite of Sweets for Sweethearts. Every day, I’ll have a post with a dessert or treat. They’ll certainly all be gluten free, but some will also be dairy free, some refined sugar free, some raw, some featuring surprise ingredients … there’ll be some ice cream, some cake, something for breakfast. You’re sure to find something to make for all your sweethearts!
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