These Carrot Banana Muffins are a fantastic way to use up those ripe bananas sitting on your counter. These muffins are not only gluten-free but also packed with carrots and filled with a delicious cream cheese frosting. They’re simply irresistible!
Why You’ll Love This Recipe:
- These muffins come together in less than 30 minutes!
- They’re made with simple and wholesome ingredients but taste incredibly indulgent.
- Perfect for using up those spotty bananas you’ve been wondering what to do with.
- Enjoy them with a refreshing Carrot Mimosa!
- The combination of carrots and banana gives them a wonderful texture.
- While this recipe is gluten-free, it’s easy to make it vegan too.
- They’re ideal for Spring, especially for Easter Sunday!
- If you enjoyed these, don’t miss out on trying my Pumpkin Muffins – a Starbucks remake!
Tips And Tricks:
- Mash bananas thoroughly until no chunks remain, using a fork or potato masher.
- Opt for a runny almond butter for easier mixing into the wet ingredients.
- I recommend shredding your own carrots for better flavor, using a cheese grater or food processor.
- Use a double cookie scoop for larger muffins, placing them in bakery-style muffin liners.
- Bake muffins using alternate muffin cavities to allow them space to rise evenly.
Frequently Asked Questions:
- Can these be made vegan? Absolutely! Just swap the cream cheese for a vegan alternative and use nut or oat milk.
- Can I use all-purpose flour instead of gluten-free flour? Yes, you can! It’s a 1:1 swap, but keep in mind the muffins won’t be gluten-free anymore.
- How can I make frosting to go on top? Simply double the listed frosting ingredients, add powdered sugar, and omit the flour.
Carrot Banana Muffins
Ingredients
Banana Carrot Muffins
- 1.5 cups mashed banana about 3 medium bananas
- 1/2 cup coconut sugar or any other sugar
- 1 tsp vanilla extract
- 1/4 cup melted coconut oil
- 1/2 cup creamy almond butter
- 1 cup shredded carrots
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1.5 cups gluten-free flour blend 1:1 ratio
- 1/2 tsp sea salt
- 1 tsp baking soda
Cream Cheese Filling
- 2 tbsp cane sugar or coconut sugar
- 2 tsp non-dairy or dairy milk
- 1 tsp gluten-free flour blend
- 1/2 tsp vanilla extract
- 4 oz softened cream cheese or vegan cream cheese
Instructions
- Preheat the oven to 375°F and line a muffin tin with liners.
- In a large bowl, mash the bananas, then add coconut sugar, vanilla extract, coconut oil, and almond butter. Whisk until combined, then mix in shredded carrots.
- Add gluten-free flour, cinnamon, nutmeg, salt, and baking soda. Use a spatula to combine well.
- Use a double cookie scoop to divide batter into muffin liners. Gently press down on each muffin.
- In a bowl or stand mixer, whisk softened cream cheese, milk, gluten-free flour, vanilla, and cream cheese until creamy.
- Transfer frosting to a piping bag or plastic bag with a corner cut off. Insert into each muffin and squeeze until frosting comes out on top.
- Bake for 23 minutes, then let cool for 30 minutes before serving.
Notes
- Use vegan cream cheese and milk for a vegan option.
- Use runny almond butter for easier mixing.
- Shred your own carrots for better flavor.
- Bake muffins using alternate cavities for even rising.
- Use a plastic bag if you don’t have a piping bag.