But they don’t look like muffins! Yes, yes…I know. I was in the final stages of mixing the muffin batter when I opened my bottom oven drawer that houses all of my baking pans. Where’s my muffin pan? It’s not there! So after a quick (and unsuccessful) search of possible places it could be in my kitchen, I decided to line a 9×9″ pan with parchment paper and scrape all the batter into it. I slid the pan in my heated oven hoping for the best.
Lo and behold! These “muffin squares” turned out AMAZING! They do have that “Plain Jane” look about them but WOW do they taste great! Super moist — you can’t eat just one. Impossible. The Hubs couldn’t believe how good they were!
This recipe contains no grains of any kind. I used almond flour which is just finely ground up almonds. No one will ever know that these gems are gluten free. What a treat! Make them for a weekend breakfast or a mid-day snack or anytime, really. Next time, I will try them out as actual muffins. But where is my muffin pan?
Don’t let all of these ingredients scare you: Almond Flour, Coconut Sugar, Dried Coconut, Safflower Oil, Dairy Free Milk, Cinnamon, Baking Powder, Dried Cranberries, Sunflower Seeds, Pumpkin Seeds, Walnuts, Eggs, Carrots and an Apple.
In a large mixing bowl, add the Almond Flour, Cinnamon and Baking Powder. Mix well to combine.
On top of the Almond Flour mixture, add the Walnuts, Seeds, Cranberries and Dried Coconut. Mix well to combine.
Now, on top of Almond Flour-Nut-Seed mixture, add the shredded Carrot and Apple. Mix well until all is thoroughly combined.
In a separate smaller bowl add the Eggs, Milk, Oil and Coconut Sugar.
Whisk well to mix it all together. Pour this sugar mixture on top of the dry mixture and stir with a wooden spoon. Make sure everything is thoroughly combined. NOTE: I forgot to take a photo of the everything mixed together in the large bowl because by this point I was going crazy looking for my muffin pan.
Here you can see the final muffin batter all mixed together in the 9×9″ pan. In the oven it goes!