Banana Carrot Muffins

bread and carrot cake! If you love that combo, you will love these light and fluffy Banana Carrot Muffins.

Course Breakfast

Cuisine American

Keyword banana carrot muffins

Prep Time 15

Cook Time 22

Total Time 37

Servings muffins

Calories 197kcal

Author Alysen Heil

1.75 cups All-purpose gluten-free flour If your GF flour doesn't have xanthan gum, add ¼ tsp. You can also use regular AP flour here with no additional gums.
2 Tbsp All-purpose gluten-free flour
1 tsp baking powder
¼ tsp salt
1.5 tsp cinnamon
½ tsp nutmeg
2 eggs large
3 tbsp non dairy milk
2 bananas very ripe
⅓ cup oil
⅔ cup sugar granulated or caster
1 tsp vanilla
1 cup carrots grated
1 handfull rolled oats Optional for topping

Preheat the oven to 375F/190C and line a muffin pan with 12 muffin cases.
Whisk together the flour, baking soda and powder, xanthan gum (if needed), salt, cinnamon and nutmeg in a mixing bowl.
In another large bowl, whisk together the sugar, eggs, oil, mashed banana, vanilla extract and milk.
Sieve the flour mixture into the bowl with the wet ingredients and gently fold everything together until just combined.
Fold through the grated carrot.
Transfer the mixture to the muffin cases and sprinkle a few rolled oats on top of each.
Bake for 18-22 minutes, or until a skewer poked into the center of a muffin comes out clean.

Tips or Tricks for Banana Carrot Muffins:

When shredding your carrots for these muffins be sure to use as fine of shred as you can. That makes the carrots blend well and also hides the veggies a bit inside the muffin dough!
If you prefer more texture to your muffins and do not need to hide the veggies from the eyes of a non veggie lover, then you can use a larger shred of the carrot.
You can use a food processor to grate the carrots instead of a box grater, if you want to save prep time.
The riper the bananas, the better. Not only will ripe bananas mash easier, but they also are more flavorful.
You can use muffin liners, paper or silicone. Or simply omit them all together. If you omit the liners, be sure to oil the muffin pan well.
Do not overfill the muffin cups. This is easy to do but only fill ⅔ of the way full. Over filling will make the banana carrot muffins not cook evenly and they will not be as pretty.
These muffins will store in an airtight container in the fridge for about 2 days.
When ready to eat the muffin and it has been resting in the fridge, pop them in the microwave for a few seconds! You will thank me later!