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Banana Carrot Muffins
These Banana Carrot Muffins are a delicious grab-and-go breakfast or snack. They are sweet and satisfying with a great texture. This recipe is made gluten-free and dairy-free with a vegan option.
- Nonstick cooking spray
- 1 3/4 cups gluten-free baking flour (I like Bob’s 1-to-1 Gluten-Free Baking Flour)
- 1 1/2 cup tightly-packed shredded carrots (from 4 or 5 medium carrots)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 eggs, beaten (use two flax eggs or chia eggs for vegan*)
- 1 cup mashed banana (from 3 medium-sized ripe bananas)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup coconut oil or ghee, melted
- Preheat your oven to 375°F. Spray a muffin tin lightly with nonstick oil and set aside.
- In a large mixing bowl, combine the flour and shredded carrots. Stir to combine.
- Add the baking powder, baking soda, and ground cinnamon. Stir and set the bowl aside.
- In a small mixing bowl, combine the eggs, mashed banana or applesauce, maple syrup, vanilla extract, and melted coconut oil or ghee. Stir to combine.
- Pour the wet ingredients into the dry ingredients and stir to combine.
- Divide the batter between the muffin wells. Bake for 25-28 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool for a few minutes before removing them from the muffin tin. Serve warm, or at room temperature.
- Store any leftover baked muffins in a tightly-sealed container in the refrigerator for up to 4 days. Or, place any leftovers in a zip-top bag and freeze for up to 2 months.
- *To make 2 flax or chia eggs, combine 2 tablespoons of ground flax or chia seeds in a bowl. Add 6 tablespoons of water. Stir and then let the mixture sit for 5 minutes before using.
- If you aren’t on a gluten-free diet, you can use regular all-purpose flour instead.
- Use coconut oil instead of ghee for dairy-free diets.
- You can substitute applesauce for the mashed bananas if you prefer.
- Don’t use pre-shredded carrots from the store for this recipe. Shred your own using the shredding disk on a food processor (or a large cheese grater).