Best Recipe of the Week: Carrot-Apple-Almond Muffins (Grain-free, Egg-free, Dairy-Free)

I generally avoid muffins because they're either crazy unhealthy or hard, dry, tasteless hockey pucks. Not these, m'friends. Not these. These were so good, I didn’t even have time to take a photo of them before they were all gobbled up. Next time I’m definitely doubling the recipe.

This recipe was inspired by/adapted from this recipe on Elana’s Pantry blog (one of my favs, highly recommend checking her out for some seriously fabulous recipes).


  • 2 cups blanched almond flour
  • 2 tsp baking soda
  • 1 tsp sea salt
  • 1 cup pitted dates
  • 2 bananas
  • Ener-G Egg Replacer Equivalent of 3 eggs
  • 1 tsp apple cider vinegar
  • ¼ cup melted coconut oil
  • 4 carrots
  • ¼ cup almonds
  • ¼ cup raisins
  • ½ cup apples
  1. Blend dates, bananas, egg replacer, vinegar, and oil in a food processor. Set aside.
  2. Finely chop carrots, almonds, and apples in a food processor. Set aside.
  3. In a large bowl, combine almond flour, baking soda, and sea salt.
  4. Add date-banana mixture into dry mixture and stir completely.
  5. Fold in chopped carrot-apple mixture and raisins.
  6. Put mixture in lined muffin pan. Fill to the top.
  7. Bake at 350° for 25 minutes.
  8. Let cool and serve.

Makes 12 muffins