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    Home » Kid Friendly

    Gluten Free Banana Carrot Muffins

    Published: Aug 14, 2022 · Modified: Dec 7, 2022 by Katelyn | With Sweet Honey · This post may contain affiliate links Leave a Comment

    Jump to Recipe Print Recipe

    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.

    banana carrot muffin unwrapped in a white liner on a wire cooling rack

    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!

    half of a muffin on a plate with butter spread on it

    Ingredients For 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.

    muffin batter in a glass bowl with shredded carrots and a wire whisk
    banana carrot muffin batter mixed in a glass bowl with a spatula

    4.) Using a cookie scoop or large spoon, scoop the batter into the muffin pan. Divide the batter between the 12 muffin cups.

    banana carrot muffin batter in a muffin pan with white liners
    banana carrot muffins in baked in a muffin pan with white liners

    5.) Bake for about 25 minutes or until the tops are lightly golden brown and the tester comes out clean.

    Are these muffins good for toddlers and kids?

    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.

    Can I use frozen bananas?

    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.

    banana carrot muffin with a bite taken out of it

    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

    Let me know!

    I LOVE hearing from you! Did you try this recipe or have a question? Drop your recipe rating or comment below. Also feel free to follow With Sweet Honey on Instagram and Pinterest for more behind the scenes action.

    If you’d like to stay in the know about all things With Sweet Honey, please consider subscribing to our newsletter!

    This post contains affiliate links. Thank you for supporting With Sweet Honey!

    banana carrot muffins in white liners resting on a plate and wire cooling rack
    banana carrot muffin unwrapped in a white liner on a wire cooling rack

    Gluten Free Banana Carrot Muffins

    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.
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: American
    Keyword: banana muffins, carrot muffins, healthy muffin recipe, kid friendly snack, muffin recipe
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 12 muffins
    89 Katelyn | With Sweet Honey

    Equipment

    • muffin tin
    • mixing bowls

    Ingredients

    • 2 cups almond flour
    • 2 tbsp coconut flour
    • 1 tsp ground cinnamon
    • 1 tsp baking soda
    • ½ tsp baking powder
    • ¾ cup mashed ripe banana about 2 bananas
    • 2 eggs
    • 2 tbsp maple syrup
    • 1 tbsp olive oil
    • 1 tsp 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.
    Tried this recipe?Tag @withsweethoney on Instagram!

    Nutrition

    Serving: 1muffin | Calories: 89kcal | Carbohydrates: 10.3g | Protein: 2.6g | Fat: 4.6g | Saturated Fat: 0.9g | Cholesterol: 27mg | Sodium: 126mg | Potassium: 139mg | Fiber: 2.2g | Sugar: 5.3g | Calcium: 31mg
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    Hi, I'm Katelyn! I create gluten-free, dairy-free, and paleo recipes that are easy and delicious. Food should make you feel good, and I hope my recipes inspire you to try something new. Happy cooking!

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