This is officially my go-to recipe. This recipe is also fool proof. Meaning that often I don't have all the correct ingredients, so I add and go and they ALWAYS turn out well! Did I mention they are also gluten free and sugar free? The main ingredients are carrots, bananas and almond flour. Because there is no flour, they are always VERY moist. Cooking time always tends to be longer than you think, so just keep poking a toothpick in the enter to check your progress.
I am going to share the basic recipe and let you know about the add ons.
Kitchen Sink Muffins
2C Almond Flour (ground almonds)
2t Baking Soda
1t Kosher Salt
3 Bananas, mashed
2T Grapeseed Oil (or olive oil or coconut oil)
1T Apple Cider Vinegar
2T Maple Syrup
3 Medium Carrots, Shredded (2 cups)
¾ C Walnuts, Chopped
¼ C Options:
Dried cranberries, currants, chia, diced apple, fresh berries, frozen blueberries, pumpkin seeds, sunflower seeds, millet, coconut, or anything else!
Preheat oven to 350. Spray or butter and line a muffin tin.
Mix together A in small bowl, set aside. Blend together B with hand blender or whisk. Fold Cinto B. Add A ½ at a time. Stir til just blended. Bake for about 30 mins, or til a skewer comes out clean.
In this particular recipe I added 1 small (peeled) baked sweet potato to step B, and only 2 small bananas. I also added cranberries and coconut. If you find the mix too wet, add more almond flour, or you can add a few tablespoons of gluten free flour. If you don't find it sweet enough, add a little more maple syrup. I know this sounds very off the cuff, and it is, but this is why I love this recipe. Whatever goes!