Carrot Cake Banana Muffins
The flavors of carrot cake and banana bread come together in this delicious muffin recipe! Banana and grated zucchini offer both moisture and volume to these grain-free muffins. They are also sweet, but not overly so. Incorporate the chocolate or leave it out, they are delicious either way. Grain-free, oil-free, dairy-free.
Equipment
- hand mixer or stand mixer
- 2 bowls
- Jumbo muffin tin
- box grater
Ingredients
- 1½ cups almond flour
- ⅓ cup coconut sugar
- ¼ cup coconut flour
- 2 tablespoons tapioca starch
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 egg beaten
- ½ cup dairy-free milk
- 2 very ripe bananas mashed
- 1 teaspoon vanilla extract
- 1 ½ to 2 cups grated carrots from about 3-4 large
Instructions
- Preheat the oven to 350 degrees. Line a muffin tin with liners or coat with cooking spray.
- In a large bowl or stand mixer, combine the almond flour, coconut sugar, coconut flour, tapioca starch, cinnamon, baking powder, baking soda, nutmeg, and sea salt. Stir to blend.
- In a separate medium bowl, whisk together the egg, dairy-free milk, mashed banana, and vanilla extract until creamy.
- Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed. Fold in the grated carrots and beat again.
- Transfer the batter to the muffin tin, filling each about 3/4 of the way to the top. Bake for 22 to 24 minutes, or until a toothpick inserted comes out clean. Allow the muffins to cool in the baking tin for 10 minutes before transferring them to a wire rack to cool completely, about 1 hour.
Notes
Storage: keep muffins in an airtight container in the refrigerator for up to 1 week. Muffins can be frozen for up to 1 year.