Carrot-Banana Muffins

Just to be certain, I've just run back into the kitchen to take another nibble off of one of these muffins. Can it really taste that good with no flour and no sugar? Well yes, it does!

You are now probably thinking, "What is she, a health nut now?"  I wouldn't say that, but I do like to dabble. This recipe comes from a surprisingly good cookbook called True Food: Seasonal, Sustainable, Simple, Pure by Dr. Andrew Weil. I say surprisingly because I probably wouldn't have given this book a sideways glance but one of my favourite food websites recommended it (www.splendidtable.org) and whatever they say merits a full-on glance.

Carrot-Banana Muffins
Makes 18 medium muffins

2 cups almond flour (aka ground almonds or almond meal)
2 tsp baking soda
1/2 tsp fine sea salt
1 Tbsp ground cinnamon
1/2 cup unsweetened  shredded coconut
3 large eggs
3 bananas, mashed
1/2 cup unsalted butter, cubed and softened
2 Tbsp honey
1 tsp apple cider vinegar
1 1/4 cups pitted and chopped dates
2 medium carrots, shredded
3/4 cup chopped walnuts

Preheat the oven to 325F. Line a muffin pan with paper liners.
In a large bowl, mix together the almond flour, baking soda, salt, cinnamon, and coconut. In another bowl, whisk the eggs, bananas, butter, honey, and vinegar together. Stir the wet ingredients into the dry ones. Fold in the dates, carrots, and walnuts. Divide the batter among the muffin cups.
Bake for 35-40 minutes, until golden brown or a skewer inserted into the centre comes out clean. (Since there's no actual flour, the muffins will not rise significantly.) Cool in the pan on a wire rack for 5 minutes, then turn out the muffins onto the rack and let cool to warm or room temperature.