When I started my Pilates journey, I was looking for a physical challenge, learning a new method of exercise; I didn’t expect it would lead to a lifelong commitment to healthy living. To start with a chat about food is an an easy way for me to begin what I hope to be a blog about discovery; how we each learn how to keep our bodies strong inside … and out.
Knowing I like to cook and eat healthfully, many clients and friends often ask for recipe suggestions. I’ve passed along many over the years and my latest find is a delicious banana carrot muffin, both vegan and gluten free, that I found online at http://www.elanaspantry.com, a FABULOUS source of gluten free recipes.
The inspiration came at a local coffee shop when a friend shared a bite of a delicious muffin made from carrots, bananas, coconut oil, almond flour, and dates (and only a few other ingredients!). I was so impressed, I looked online until I found something similar. Here’s what has become our newest go to snack. My 11 and 9 year old boys love these (the youngest is still debating!). Enjoy!
Carrot Banana Muffins
- 2 cups blanched almond flour
- 2 teaspoons baking soda
- 1 teaspoon celtic sea salt
- 1 tablespoon cinnamon
- 1 cup dates, pitted
- 3 ripe bananas
- 3 eggs
- 1 teaspoon apple cider vinegar
- ¼ cup coconut oil, melted
- 1 ½ cups carrots, shredded
- ¾ cup walnuts, finely chopped
- In a small bowl, combine almond flour, baking soda, salt, and cinnamon
- In a food processor, combine dates, bananas, eggs, vinegar and oil
- Transfer mixture to a large bowl
- Blend dry mixture into wet until thoroughly combined
- Fold in carrots and walnuts
- Spoon mixture into paper lined 24 cup mini muffin pans
- Bake at 350° for 25 minutes
