Two new favorites: Sugar free Carrot muffin bars or Cranberry oat muffin bars

Carrot muffin bars
20 min before start: Mix 2 c. reconstituted dried carrots (2:1 ratio water to carrot) or grated carrot

Preheat oven to 350 F.

1/2 20 oz pineapple chunks, drained or 1 8 oz can crushed pineapple (drained)
3 T unsweetened coconut flakes
1/2 c chopped walnuts (opt)
3 eggs well beaten
1 c stevia (or 1/2 c apple juice concentrate + 1/2 c chopped dates)
1/2 c applesauce
3/4 c grapeseed or olive oil
3/4 c almond milk (or 1/2 c almond milk + 1/4 c water)
2 tsp vanilla extract
Place chunk pineapple to be chopped in food processor, then add carrots and all of the above Blend well.

In a different bowl, mix dry ingredients:
1 tsp ginger
2 tsp cinnamon
2 c flour mix (1/2 c each flour: brown rice, coconut, oat and tapioca)
1 tsp each: baking soda, baking powder
1/2 tsp salt
Mix with wooden spoon, then add wet mixture and blend well.
Place in muffin cups or jelly roll pan. Bake for 20 or 28 min respectively

Cranberry - Oat Muffin bars
1 c cooked white beans
1/2 c applesauce
2 eggs
2 c cranberries
1 c water
1/2 c almond milk
2 c brown rice flour
2 c oats
1/2 c tapioca flour
4 tsp baking powder
1/2 tsp Himalayan red salt
1/2 c stevia
1/2 c chopped dates
4 T apple juice concentrate
2 tsp vanilla
1/2 c sliced almonds
Blend first 7 (wet) ingredients in food processor. Be sure the beans are blended in well and smooth. then add the stevia, dates, juice concentrate and vanilla. Blend again. In a different bowl, mix dry ingredients: flour, oats, baking powder, salt and almonds. Mix with wooden spoon. Add wet mixture into dry and mix well. It will seem a bit wet and lumpy. Don't worry. Bake at 350 F.
Cook muffins (not in paper cups) for 18 min or in jelly roll for 25 min.

To make a orange cranberry muffin, Look at the post on 16 Feb 2019 - https://feverishlyfrugal.blogspot.com/2019/02/paleo-orange-cranberry-bread.html