Banana Carrot Muffins

plate of muffins with a bunch of bananas and shredded carrots

5 from 2 reviews

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. 




  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. 


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