These Gluten-Free & Healthy Banana Carrot Muffins are a delicious grab-and-go breakfast or snack. They are sweet and satisfying with a great texture. 

stack of gluten free banana carrot muffins on a plate

Don’t you just love when you have enough time on the weekend to make a batch of muffins? Family members always love the smell of muffins baking in the oven, and these Banana Carrot Muffins can be served as an easy breakfast, snack, or dessert.

This recipe is particularly great because it’s gluten-free and includes a serving of vegetables! So, if you have picky-eaters in the house, you might try giving him or her one of these muffins. They’ll never guess that there are shredded carrots inside.

Each Banana Carrot Muffin has approximately:

  • 185 calories,
  • 7 grams of fat,
  • 3 grams of fiber,
  • 4 grams of protein,
  • and 11 grams of sugar.

Whether you’re planning a weekly meal plan or you just want to bake something healthy and delicious, then you are going to want to make these Banana Carrots Muffins ASAP.

Recipe Steps

Step One

The first step in making these Banana Carrot Muffins is to shred your carrots. This is the hardest part to making these muffins.

If you have a food processor with a shredding plate, then this step will only take a few minutes. If you don’t have a food processor, you’ll need to use a cheese grater to shred the carrots.

You’ll need about 1 1/2 cups of tightly-packed carrots for this recipe.

shredded carrots in a bowl

Step Two

Next, add your flour to the shredded carrots and stir them together. You can use whatever flour you like. I used Bob’s Gluten-Free 1 for 1 Baking Flour

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

shredded carrots and flour in a bowl

Step Three

Combine your liquid ingredients in a bowl, and then stir them into the dry ingredients. Divide the batter between the wells of a muffin tin. 

banana carrot muffin batter

Step Four

Bake the muffins for between 25-28 minutes. They will turn a golden brown on top when they are done.

Step Five

Let the muffins cool for a few minutes before enjoying warm. 

muffins cooling on a cooling rack

As mentioned above, these muffins make for a super delicious snack, dessert, or breakfast. They can be stored in the refrigerator for up to several days, and then re-heated in the microwave.

banana carrot muffin with a bite taken out of it


Can these muffins be made vegan? 

Yes, just replace the eggs with flax or chia eggs, and be sure to use coconut oil and not ghee. 

Can you make these Banana Carrot Muffins into a bread loaf?

Yes, you can! Just increase the baking time to 40-45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Can I make this with regular flour instead of gluten-free flour?

Yes! Just swap out the gluten-free flour with all-purpose flour.

Other Healthy Muffin Recipes You Might Like

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plate of muffins with a bunch of bananas and shredded carrots

Banana Carrot Muffins


These Gluten-Free & Healthy Banana Carrot Muffins are a delicious grab-and-go breakfast or snack. They are sweet and satisfying with a great texture. 


  • Nonstick cooking spray
  • 1 3/4 cups gluten-free baking flour (I like Bob’s 1-to-1 Gluten-Free Baking Flour)
  • 1 1/2 cup tightly-packed shredded carrots
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 eggs, beaten (use two flax eggs or chia eggs for vegan*)
  • 1 cup mashed banana (you can also use applesauce)
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut oil or ghee, melted


  1. Preheat your oven to 375°F. Spray a muffin tin lightly with nonstick oil and set aside.
  2. In a large mixing bowl, combine the flour and shredded carrots. Stir to combine.
  3. Add the baking powder, baking soda, and ground cinnamon. Stir and set the bowl aside.
  4. In a small mixing bowl, combine the eggs, mashed banana or applesauce, maple syrup, vanilla extract, and melted coconut oil or ghee. Stir to combine.
  5. Pour the wet ingredients into the dry ingredients and stir to combine. 
  6. Divide the batter between the muffin wells. Bake for 25-28 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool for a few minutes before removing them from the muffin tin. Serve warm, or at room temperature. 


  1. Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days. Or, place any leftovers in a zip-top bag and freeze for up to 2 months. 
  2. *To make 2 flax or chia eggs, combine 2 tablespoons of ground flax or chia seeds in a bowl. Add 6 tablespoons of water. Stir and then let the mixture sit for 5 minutes before using.
  3. If you aren’t on a gluten-free diet, you can use regular all-purpose flour instead.
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Keywords: carrot cake muffins, carrot applesauce muffins, gluten free muffins

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