Carrot Cinnamon Brown Rice Sugar-Free Muffins With Almonds & Dried Cranberries

• 450 grams zucchini (peeled)
• 2 carrots (peeled)
• 2 cups brown rice flour
• 1/2 cup extra virgin olive oil
• 4 eggs or 2 tsp Xanthan gum
• 1 cup peeled almonds
• 2 cups dried dates
• 1 cup dried cranberries
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon baking powder
• 1 teaspoon sea salt
• 1 teaspoon Ceylon cinnamon

1. Add peeled and roughly chopped veggies, eggs, olive oil and dates to the blender. Blend until smooth.
2. Pour the liquid out to a large bowl. Mix in the rice flour with the baking powder, soda, cinnamon and sea salt. Stir well.
3. Pour the obtained paste into the muffins tray or another baking tray.
4. Bake for 25-30min at 180u0b0. Voila! :)

zucchini, carrots, brown rice flour, extra virgin olive oil, eggs, peeled almonds, dates, cranberries, bicarbonate of soda, baking powder, salt, cinnamon

Taken from food52.com/recipes/30452-carrot-cinnamon-brown-rice-sugar-free-muffins-with-almonds-dried-cranberries (may not work)