ABC Muffins (Gluten Free, Dairy Free, Refined Sugar Free)

From Gluten Free Easily

Almond Banana Carrot (ABC) Muffins (Gluten Free, Dairy Free, Refined Sugar Free)

Add to bowl:

3/4 cup honey
3 large eggs (at room temperature; cold eggs will harden the coconut oil)
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.)

Add:

2 cups almond flour (I used Honeyville blanched almond flour)
1/2 cup gluten-free flour (I used my gluten-free flour mix*)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt

Beat.

Add:

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.

Adapted from Kelly Brozyna at The Spunky Coconut

Shirley’s Notes: The batter will be orange, 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.