I often go in search of a tasty dairy/gluten/egg free muffin recipe as I have a friend who can’t have gluten or dairy and a child who can’t have eggs (among many other things).
Today I decided to experiment with a concoction if my own. It turned out quite well.
225g almond kernels (ground)
1C gluten free SR flour
1/2 C raw sugar
2/3 C sunflower oil
1/2 C juice (I used apple mango)
1 carrot (grated)
Dash of white vinegar
– Grind almonds in a food processor until quite fine
– Add banana, flour, sugar, oil and juice and mix until combined
– Remove processor blade then stir in grated carrot then the dash of vinegar
– Spoon into muffin tins and bake ina moderate oven for 15-20 minutes
I sprinkle raw sugar on top of them before baking for bit of extra crunch.