These Muffins were delicious, Gluten-FREE, and sweetened with un-processed nature!

I got the recipe from here CLICK HERE, then added my personal touch!

What the recipe called for was such a tiny batch of muffins, I multiplied it many times.  Below is the recipe I converted it to, then doubled it again.  (If you want less, that just 1/2 the recipe).

I make BIG batches so I have enough to give, & FREEZE!

Makes 35- 45

  • 8 Cups of Bob’s Red Mill Gluten Free Flour
  • 8 tsp. Gluten-Free Baking POWDER
  • 2 tsp Salt. I use Pink Himalayan or Celtic Sea Salt
  • 6 tsp. Cinnamon
  • 12 drops doTERRA CPTG Cinnamon Essential Oil
  • 3 tsp nutmeg
  • 1 Cup Vegan Trim Shake
  • 16 Eggs
  • 4 ripe puree Bannanas
  • 4 Cups puree Fruits & Veggies (I used Butternut Squash, & Strawberries)
  • 2-3 Cups Grated Carrots
  • 1 1/3 Cups Honey
  • 2 Cups Raw Coconut Oil.  Tropical Traditions Gold Label CLICK HERE
  • 8 tsp. Vanilla
  • 5 oz of dates
  • 1 1/2 Bag of Enjoy Life Mini Chips

Pre-Heat oven to 325* F.

Combine all the wet ingredients, into a bowl and blend well.

In a separate bowl combine all the dry ingredients, and mix well.

Combine both bowls of ingredients into one bowl and hand stir with a spoon.  *Key to muffins they say is to NOT OVER-MIX!!!*

Spray, or rub oil in the muffin tins.  Followed by sprinkling flour in, for easy removal of muffins.  I prefer to cook in Stainless Steel Tin, to protect our health.  Non-Stick has controversy as to linked health concerns, so I stay away.

Bake for 25-30 min.  Mini tins 20 min.  Let cool before storing.





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