Banana Carrot Muffins
These healthy banana carrot muffins are moist and tender, but only sweetened with bananas and completely oil free. They're made with almond flour, loaded with freshly shredded carrots and flavored with warming spices like cinnamon and ginger. This banana carrot muffin recipe is gluten free, dairy free and paleo friendly.
PREP TIME
15 minutes
COOK TIME
25 minutes
INGREDIENTS
12
Serves: 12
Ingredients
- 2 cups2 cups2 cups Almond Flour, (190g)
- 0.5 cup0.5 cup0.5 cup Tapioca Starch, (60g)
- 1 tsp1 tsp1 tsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 2 tsp2 tsp2 tsp Ground Cinnamon
- 0.5 tsp0.5 tsp0.5 tsp ground Ginger
- 0.25 tsp0.25 tsp0.25 tsp ground Nutmeg
- 1 cup1 cup1 cup Banana, mashed (225g)
- 1 cup1 cup1 cup Carrots, shredded (85g)
- 3 whole3 whole3 whole Pastured Eggs
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
Shop This Recipe
Shopping on FoodSocial supports our recipe creators and trusted brands.
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350 degrees F. Line a muffin tin with 12 silicone muffin liners.
- In a large mixing bowl, whisk together the dry ingredients. This includes the almond flour, tapioca starch, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- In a separate bowl, whisk together the wet ingredients. This includes the mashed banana, eggs, grated carrot and vanilla.
- Pour the wet mixture into the dry mixture and stir with a spatula until combined.
- Scoop the batter into your lined muffin tin, filling each slot nearly to the top. You should get 12 muffins.
- Place the muffins in your preheated oven and bake at 350 degrees F for 25-30 minutes. When done, the muffins with be fluffy with golden brown tops.
- Take the muffins out of your oven and let them cool for 5 minutes in the pan, then transfer them to a wire cooling rack. Remove the silicone cups and cool to room temperature.
- Store leftover muffins in an airtight container in the fridge, up to one week.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Breakfast Coconut Free Cupcakes & Muffins Dairy Free FODMAP Free Gluten Free Grain Free Nightshade Free Paleo Pescetarian Shellfish Free Snacks Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 62 |
| Fat: | 2 g |
| Carbohydrates: | 10 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 149 mg |
| Fiber: | 2 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Recommended for You
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.