Banana Carrot Muffins (Edit recipe)

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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.

15 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

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
Calculated per serving.

Serves: 12

Ingredients

2 cups Almond Flour, (190g)
0.5 cup Tapioca Starch, (60g)
1 tsp Baking Powder
0.5 tsp Baking Soda
0.25 tsp Salt
2 tsp Ground Cinnamon
0.5 tsp ground Ginger
0.25 tsp ground Nutmeg
1 cup Banana, mashed (225g)
1 cup Carrots, shredded (85g)
3 whole Pastured Eggs
2 tsp Pure Vanilla Extract

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Process

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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.