OMG these are good!
Breakfasts can be one of the hardest meals of the day to make sure we all eat. I’ve found that by making a dozen muffins, wrapping them up, putting them in a ziploc bag and placing them in the freezer is a great way to have something nutritious on hand to grab as I’m going out the door. I know, I’m the one who tries to advocate sitting down for meals and taking time to enjoy each and every mouthful, but there are some times when that does not work. So for those of you who fit into the category of rushing out the door the odd time, here’s an amazing recipe I’m confident you’ll love and make time and time again.
By the way, they are exquisite to eat warm out of the oven with a small pat of butter or on their own, they are very rich. In other words, you don’t need to freeze them, you can sit down and eat them fresh.
There has been a push for gluten-free foods over the past few years and now it’s all the rage. People are asking for gluten-free foods all the time! Many of the gluten-free flours and packaged products are just as highly processed as the white refined foods they are replacing. This really leads down the road of replacing one bad thing with another, what’s the point???
There are ways to live gluten-free and still use whole grains that are healthy. I’ve found almond flour to be one of the ingredients that fits this bill. It is pretty expensive and rich but it is filled with great ingredients. An analysis of a number of studies consistently shows that eating almonds lowers total and LDL cholesterol by 4 and 5 percent, respectively. This cholesterol-lowering power is similar to that of oats and oat bran. They have also been shown to reduce inflammation and improve blood flow, another indication of how they may protect against heart disease.** Almond flour or sometimes its called almond meal flour, can be purchased at many grocery stores these days. You can also make your own almond flour by putting the whole nut into a food processor and grinding it down to a fine powder.
This Date, Banana and Carrot muffin recipe comes from Andrew Weil’s new cook book “True Food”. I use this book fairly often and always have great results! If you purchase this book, you’ll find the recipe on page 33.
The ingredients include:
2 cups almond flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 Tbsp cinnamon
- 1/2 cup unsweetened shredded coconut
- 3 large eggs
- 3 bananas, mashed
- 1/2 cup unsalted butter, cubed and softened
- 2 Tbsp. raw honey
- 1 tsp. apple cider vinegar
- 1 -1/4 cups pitted and chopped dates
- 2 medium carrots shredded
- 3/4 cup chopped walnuts
- Preheat oven to 325 degrees and lightly oil a 12 cup muffin pan with line with muffin cups. This recipe makes 12 large muffins – for me I used a regular sized muffin tin and ended up with 18 good size muffins.
- In a large bowl, mix together the dry ingredients including almond flour, baking soda, salt, cinnamon and coconut. In another bowl whisk the eggs, bananas, butter honey and vinegar. Stir the wet ingredients into the dry ones. Fold in the dates, carrots and nuts and stir just until mixed. Divide the batter into the muffin cups.
- Bake 40 – 45 minutes, until golden brown or a skewer stuck into the muffins comes out clean. (since there is no real flour in this recipe don’t expect to see the muffins rise significantly) Once cooked, put the pan on a cooling rack and let cool for 5 minutes, then turn them out of the pan onto the cooling rack to let cool until room temperature.
- Enjoy! I would suggest you only eat one. They are packed with nutritious ingredients and you’ll feel very satisfied after just one.
** The Enlightened Eater’s Whole foods guide. Author Rosie Schwartz page 181.