This isn’t your typical muffin.  Its a gluten free one…. which means it has potential right? I do admit I was quite skeptical, but my patient had given me assurance that it was delicious. This is also quite the nutritious breakfast muffin: it is full of fruit, veggie, nuts and natural sweeteners. It is a great healthy option for your family and children.  Note this it is a denser muffin (not like a brick, but it is dense); and because this muffin is full of shredded fruit and veggie, it turns out a little more moist then usual. So don’t give up after the first try, it takes a runs to make the texture just right. Enjoy!

Gluten Free Carrot Date Muffin

1 ½ cups shredded carrot

1 cup pitted dates

3 ripe bananas

1 tsp cider vinegar

¼ cup coconut oil

3 eggs

2 cups of almond meal

1 Tbsp cinnamon

1/2 tsp nutmeg

1 tsp baking soda

1 tsp sea salt


  1. Soak your dates in water for 20 minutes before you start to bake. Then blend them up in a food processor or mash them by hand. This will be your sweetener.
  2. Preheat the oven to 350 degrees fahrenheit.
  3. Combine your almond meal, nutmeg, cinnamon, baking soda and mix together. Set this aside.
  4. In a separate bowl smash your bananas and blend with your dates, and coconut oil.
  5. Beat in your eggs
  6. Add your shredded carrots
  7. Then add your cidar vinegar and immediately fold in in the dry mixture.
  8. Spoon into muffin cups
  9. Bake at 350 degrees fahrenheit for 25- 30 minutes. Keep an eye on these and ensure they are cooked inside. Sometimes almond flour takes a little longer to bake And ovens may vary.




photo credit:  Muffins via photopin (license)