Gluten-Free Morning Glory Muffins

• Vegetarian
• Gluten free

• Produce

  • 1 Apple, large
  • 2 Bananas, ripe
  • 1 Carrot
  • 1 Lemon juice and zest of 1 lemon
  • 1/4 cup Raisins

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 cup Almond flour
  • 2 tsp Baking powder
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla, pure
  • 1 cup White rice flour

• Nuts & Seeds

  • 2 tsp Chia seeds
  • 1/2 cup Pumpkin seeds, raw

Found on onlyglutenfreerecipes.com

Description

Ingredients

• 1 cup almond flour
• 1 cup white rice flour
• ½ cup raw pumpkin seeds
• ¼ cup raisins (preferably sulfite and oil free)
• 2 tsp. chia seeds
• 2 tsp. baking powder (preferably sulfite free)
• ¼ tsp. sea salt
• 2 ripe bananas, broken into large pieces
• 1 large apple cored and cut into large pieces
• 1 carrot cut into large pieces
• 2 large eggs
• lemon juice and zest of 1 lemon
• 1 tsp. pure vanilla

Directions

• 1. Preheat oven to 375 F
• 2. Mix almond flour, rice flour, pumpkin seeds, raisins, chia seeds, baking powder and sea salt in one bowl
• 3. Add bananas, apple, carrot, eggs, lemon juice, lemon zest and vanilla into a blender or food processor and process until smooth
• 4. Add wet ingredients to dry and mix until fully incorporated
• 5. Pour batter into muffin pan lined with parchment paper cups and bake for 35 minutes or until firm to touch
• 6. Allow to cool for 15 minutes in the muffin pan before transferring them onto a cooling rack