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.
- Author: Carrie Forrest, MPH in Nutrition
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
- Nonstick cooking spray
- 1 3/4 cups 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
- Preheat your oven to 375°F. Spray a muffin tin lightly with nonstick oil and set aside.
- In a large mixing bowl, combine the flour and shredded carrots. Stir to combine.
- Add the baking powder, baking soda, and ground cinnamon. Stir and set the bowl aside.
- 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.
- Pour the wet ingredients into the dry ingredients and stir to combine.
- 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.
- Let the muffins cool for a few minutes before removing them from the muffin tin. Serve warm, or at room temperature.
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.
*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.
Keywords: carrot cake muffins, carrot applesauce muffins, gluten free muffins