These gluten free banana carrot muffins are moist, fluffy and make the perfect snack for kids and adults. Made with almond flour and lightly sweetened with maple syrup, these muffins are a treat that you won’t feel bad about eating.
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Why You’ll Like This Recipe
Family Friendly: These muffins make a great snack for the family because they aren’t packed with sugar but they still taste delicious! My toddler loves to help me make these and she doesn't even notice the carrots that are added.
Simple Ingredients: This banana carrot muffin recipe is made with ingredients that you can feel good about using. Made with a mixture of almond flour, coconut flour, mashed bananas, and shredded carrots. They’re also gluten free and dairy free!
Looking for more gluten free breakfast recipes? Try our Almond Flour PB Banana Bread, Zucchini Muffins, or Applesauce Pancakes!
Ingredients for Gluten Free Banana Carrot Muffins
Almond Flour and Coconut Flour: The blend between almond flour and coconut flour in this recipe make a great base for these gluten free muffins.
Banana: This recipe is a great way to use up ripe bananas! An easy way to mash the bananas is to peel them and smash them with a fork.
Carrots: Use finely shredded or shaved carrots for this recipe. I like to use the food processor with the small grater attachment to quickly shred carrots.
Eggs: We use two eggs for this muffin recipe.
Maple Syrup: The maple syrup is the sweetener in these muffins. I made this recipe to be low in sugar so they aren’t overly sweetened.
Olive Oil: To keep this recipe dairy free, we use olive oil instead of butter.
Vanilla Extract: Just a hint of vanilla is added for that delicious flavor.
Ground Cinnamon: I love adding a little bit of cinnamon to these carrot banana muffins.
Baking Soda and Baking Powder: To give a little rise to the muffins when they’re baked.
Step-By-Step Instructions
1.) Preheat the oven to 350 degrees Fahrenheit and place 12 muffin liners in the muffin pan.
2.) First, mix together the almond flour, coconut flour, ground cinnamon, baking soda and baking powder.
3.) In a separate bowl, mix together the mashed bananas, eggs, maple syrup, olive oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the shredded carrots.
4.) Using a cookie scoop or large spoon, scoop the batter into the muffin pan. Divide the batter between the 12 muffin cups.
5.) Bake for about 25 minutes or until the tops are lightly golden brown and the tester comes out clean.
Frequently Asked Questions
Yes! These banana carrot muffins make a great snack for kids and adults! They are only lightly sweetened with maple syrup so they make a good option for a treat.
I often will freeze ripe bananas so I can use them for smoothies or recipes. This is one recipe that you can use frozen banana in too!
Just make sure that you thaw the frozen banana and drain any excess liquid off before adding it to the muffin batter. This recipe calls for ¾ cup mashed banana which is equal to about 2 medium sized bananas.
How To Store
To Store: These muffins can be stored at room temperature for about 2 days or in the fridge for about 4 days.
To Freeze: You can also freeze them for later. These muffins will last in the freezer for up to 3 months. Thaw in the refrigerator overnight and feel free to reheat them in the microwave before serving.
More Kid Friendly Recipes:
- Healthy Oatmeal Toddler Breakfast Cookies
- Blueberry Banana Baked Oatmeal Cups
- Applesauce Pancakes
- Chunky Monkey Banana Breakfast Cookies
- Cinnamon Roll Muffins
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Gluten Free Banana Carrot Muffins
Equipment
- muffin tin
Ingredients
- 2 cups almond flour
- 2 tablespoon coconut flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ cup mashed ripe banana about 2 bananas
- 2 eggs
- 2 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 teaspoon vanilla extract
- 1 cup shredded carrots
Instructions
- Preheat the oven to 350 degrees Fahrenheit and place 12 muffin liners in the muffin pan.
- First, mix together the almond flour, coconut flour, ground cinnamon, baking soda and baking powder.
- In a separate bowl, mix together the mashed bananas, eggs, maple syrup, olive oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the carrots until incorporated.
- Using a cookie scoop or large spoon, scoop the batter into the muffin pan. Divide the batter between the 12 muffin cups.
- Bake for about 25 minutes or until the tops are lightly golden brown and the tester comes out clean.
Claudia G says
Hi, I would like to make this recipe what can I substitute for coconut flour?
Katelyn | With Sweet Honey says
Hi, I haven't tested this recipe without coconut flour so I can't recommend a substitute. If I do, I will be sure to add it to the post!