Flashback Friday - Wonderful-any-time-muffins

I have been craving these muffins.  I hadn't made them in awhile and thought Flashback Friday was a good excuse to bring them to your remembrance as well.

I have posted  just my version of the recipe here with a flour change...  you can find the original post here .. 

• 1/2 cup ground almonds (or almond meal)
• 1/3 cup ground sunflower seeds
• 1/4 cup ground flax seeds
• 1 1/4 cups of Julie's Flour mix - or your own favorite all-purpose gluten-free flour
• 1/2 teaspoon xanthan gum (if not in your mix) 
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/2 cup sweetened dried cranberries
• 1/2 cup grated carrots
• 3 tablespoons oil
• 1/2 cup whole milk
• 2 large eggs
• 2 small or one med/large banana

1. Blend well together almond flour, ground sunflower sees, ground flax seeds, brown rice flour, white corn flour, millet flour, salt, baking powder, baking soda, spices , sugars
2. In blender put ripe bananas, oil, milk and eggs, and mix until smooth.
3. Pour liquid into mixer bowl and then add the dry ingredients ... Mix on low until well blended
4. Add sweetened dried cranberries and grated carrots.
5. Divide batter between 12 sprayed muffin cups
6. Bake at 400 degrees F for about 20-25 minutes until nicely browned.