These gluten-free babies are nutrient dense, packed with power and completely irresistible. The recipe is fairly flexible, so play with the flavors and textures you like best.
Time: 1 hour
Yield: 24-30 smallish muffins
Ingredients:
Time: 1 hour
Yield: 24-30 smallish muffins
Ingredients:
2 c blanched almond flour
2 t baking soda
1 t sea salt*
1 T cinnamon
1 c dates, pitted
3 ripe bananas
3 eggs
1 t apple cider vinegar*
¼ cup coconut oil*
1 ½ cups carrots, shredded
¾ cup walnuts, finely chopped
1 T orange zest
1 t fresh ground cardamom or 2 t store bought ground
1 t grated fresh ginger
Muffin paper liners
Method:
2 t baking soda
1 t sea salt*
1 T cinnamon
1 c dates, pitted
3 ripe bananas
3 eggs
1 t apple cider vinegar*
¼ cup coconut oil*
1 ½ cups carrots, shredded
¾ cup walnuts, finely chopped
1 T orange zest
1 t fresh ground cardamom or 2 t store bought ground
1 t grated fresh ginger
Muffin paper liners
Method:
- In a small bowl, combine almond flour, baking soda, salt, and cinnamon
- In a food processor, combine chopped dates, bananas, eggs, vinegar, oil, zest, cardamom and ginger. NOTE, be sure to chop the dates first or your processor blade will create a giant date-ball.
- Transfer mixture to a large bowl and blend dry mixture into wet until thoroughly combined
- Fold in carrots and walnuts (or include them in the food processor - mine's not big enuf for all)
- Spoon mixture into paper lined muffin tins
- Bake at 350° for 25 - 35 min.
Because these are so full of good stuff, they don't keep terribly long. Try freezing half the batch if you don't think you'll be having them often. I'll have 2 for breakfast with a greek yogurt after a run - comes to about 400 cal. Depending on the size, these guys are about 120-150 cal each.
Hate bananas? Try subbing apple sauce or pureed pear. Not into exotic spices? Just stick with the cinnamon. Ready to kick it up a bit - throw in a pinch of cayenne. Looking to totally go over-board, fold in some chocolate morsels.... mmm.
*Helpful Hints:
Sea Salt - if you are not using SEA SALT, use about half as much. Sea salt has much lower sodium and more subtle 'saltiness' than kosher or table salt.
Apple Cider Vinegar - don't leave this out, it makes a big impact. If you need to buy some, go for high quality like Bragg.
Coconut Oil - coconut oil comes in a jar, its like shortening only harder. Spetrum makes a good one.
Hate bananas? Try subbing apple sauce or pureed pear. Not into exotic spices? Just stick with the cinnamon. Ready to kick it up a bit - throw in a pinch of cayenne. Looking to totally go over-board, fold in some chocolate morsels.... mmm.
*Helpful Hints:
Sea Salt - if you are not using SEA SALT, use about half as much. Sea salt has much lower sodium and more subtle 'saltiness' than kosher or table salt.
Apple Cider Vinegar - don't leave this out, it makes a big impact. If you need to buy some, go for high quality like Bragg.
Coconut Oil - coconut oil comes in a jar, its like shortening only harder. Spetrum makes a good one.
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