Banana Carrot Muffins

These banana carrot muffins are a delicious combination of two classic muffin recipes. The flavor of these gluten-free, dairy-free muffins is delicious!

Course Snack

Cuisine American

Keyword Banana, Carrots, Muffin

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 234kcal

Author Annemarie Rossi

Cost $.54 per muffin

Equipment

Ingredients

2 cups gluten-free flour
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
6 oz grated carrots 1 1/2 cups
1 ripe banana mashed (1/2 lb)
2 eggs
1/3 cup melted coconut oil
3/4 cup pure maple syrup
1/4 cup water
1 tsp vanilla extract
1/3 cup raisins
1/3 cup diced walnuts optional

Instructions

Preheat the oven to 375 degrees and grease a muffin pan.
In a small bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
Grate the carrots and mash the banana. I use a food processor, but you can also grate the carrots with a hand grater and mash the bananas with a fork.
In a large bowl, stir together the eggs, mashed banana, coconut oil, maple syrup, water, and vanilla extract. Add the dry ingredients, and stir just to combine. Then stir in the carrots, raisins, and walnuts.
Transfer the batter to the muffin pan. Bake for 20 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Leave the pan on a cooling rack for 5 minutes before removing the muffins from the pan to cool completely. Store in an airtight container at room temperature for up to 3 days, or freeze for later.

Video

Nutrition