Can these muffins be made vegan?

Yes, just replace the eggs with flax or chia eggs, and be sure to use melted 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 or regular whole wheat flour. You can also use oat flour or almond flour (see my article on how to substitute almond flour for regular flour ).

Can I freeze these banana muffins?

Yes! Place them into a freezer safe container or bag and freeze for up to 3 months. To defrost leave on the counter until they reach room temperature or microwave in ten second intervals until warmed through.

Are banana carrot muffins good for toddlers?

Yes! This muffin recipe is toddler approved. It's the perfect way to get them to eat vegetables without them even knowing it.

Healthy Banana Carrot Muffins (Gluten-Free & Vegan Options)

Name: Banana Carrot Muffins (Gluten-Free Option)
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Cuisine: Healthy
Ingredients: 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 (from 4 or 5 medium 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 (from 3 medium-sized ripe bananas); 1/2 cup maple syrup; 1 teaspoon vanilla extract; 1/3 cup coconut oil or ghee, melted

Ingredients

Units Scale

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 (from 4 or 5 medium 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 (from 3 medium-sized ripe bananas)
1/2 cup maple syrup
1 teaspoon vanilla extract
1/3 cup coconut oil or ghee, melted

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Instructions

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.

Notes

Store any leftover baked muffins 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.
If you aren’t on a gluten-free diet, you can use regular all-purpose flour instead.
Use coconut oil instead of ghee for dairy-free diets.
You can substitute applesauce for the mashed bananas, if you prefer.
Don’t use pre-shredded carrots from the store for this recipe. Shred your own using the shredding disk on a food processor (or a large cheese grater).

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Oven
Cuisine: Healthy
Diet: Gluten Free

Nutrition

Serving Size: 1 muffin
Calories: 185
Sugar: 11.1 g
Sodium: 130.7 mg
Fat: 7.4 g
Saturated Fat: 5.4 g
Carbohydrates: 27.9 g
Fiber: 2.9 g
Protein: 3.7 g
Cholesterol: 31 mg