Grain-Free Morning Glory Muffins

• 2 cups (8 oz) blanched almond flour
• 2 teaspoons (10 g) baking soda
• 1 teapsoon (5 g) salt
• 2/3 cup (4 oz) medjool dates, pitted (5 or 6 large)
• 3 very ripe bananas
• 3 eggs
• 1/4 cup (2 ounces) coconut oil, melted
• 1 teaspoon apple cider vinegar
• 1/2 cup (3.3 oz) well drained pineapple tidbits
• 3/4 cup (2 oz) shredded coconut
• 1/2 cup (2 oz) chopped walnuts
• 1/2 cup (2 oz) raisins
• 1/2 cup (1.5 oz) shredded apple
• 1 cup (2.5 oz) shredded carrot

Preheat the oven to 350. Line muffin pans with paper liners.

Combine the almond flour, baking soda, and salt in a medium bowl and whisk until combined.

In a food processor, combine the dates, bananas, eggs, vinegar and oil. Process until smooth. Pour the mixture into a large bowl. Add the almond flour mixture to the wet ingredients and stir until thoroughly combined.

Fold in the pineapple, coconut, walnuts, raisins, apple and carrots.

Spoon the mixture into paper lined muffin pan. This batter does not rise much so fill the cups 3/4 full.
Bake at 350° for 25-30 minutes, or until a tester comes out completely clean.

Makes 18 muffins