Description
These Carrot Banana Muffins are a delightful gluten-free treat combining the natural sweetness of ripe bananas with shredded carrots and warm spices. Made with a blend of almond butter, coconut oil, and a 1:1 gluten-free flour mix, these moist muffins are topped with a creamy, lightly sweetened cream cheese frosting, making them perfect for breakfast or a wholesome snack.
Ingredients
Muffins
- 1.5 cups mashed banana (about 3 medium bananas)
- 1/2 cup coconut sugar (can substitute any other sugar)
- 1 tsp vanilla extract
- 1/4 cup coconut oil, melted
- 1/2 cup creamy almond butter
- 1 cup shredded carrots
- 1.5 cups 1:1 gluten free flour blend (e.g., King Arthur’s)
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
- 1 tsp baking soda
Frosting
- 4 oz cream cheese, softened (or vegan cream cheese)
- 2 Tbsp cane sugar (can substitute coconut sugar)
- 2 tsp non-dairy or dairy milk
- 1 tsp gluten free flour blend
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to ensure easy removal and minimal cleanup.
- Mix Wet Ingredients: In a large bowl, mash the bananas until smooth. Add the coconut sugar, vanilla extract, melted coconut oil, and creamy almond butter. Whisk everything together until well combined, then fold in the shredded carrots.
- Add Dry Ingredients: To the banana mixture, add the gluten-free flour blend, ground cinnamon, nutmeg, sea salt, and baking soda. Use a spatula to fold the ingredients gently until you achieve a uniform batter.
- Portion Muffin Batter: Using a double cookie scoop, place two scoops of batter into each lined muffin cup. Press the batter down lightly to combine the scoops and even out the tops.
- Prepare Cream Cheese Frosting: In a separate bowl or stand mixer, combine the softened cream cheese, cane sugar, milk, gluten-free flour, and vanilla extract. Whisk on high speed for 1 to 2 minutes until the frosting is smooth and creamy, scraping down the sides as necessary.
- Pipe Frosting onto Muffins: Transfer the frosting to a piping bag or a plastic bag with a corner cut off. Insert the tip into the center of each muffin and gently squeeze until frosting protrudes from the top, creating a delightful swirl.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 23 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let muffins cool in the tin for 30 minutes before serving to allow flavors to set.
Notes
- You can substitute any type of sugar for coconut sugar depending on preference, though cane sugar will result in a browner batter.
- For a vegan version, use vegan cream cheese and non-dairy milk.
- Make sure the bananas are very ripe for the best natural sweetness and moisture.
- Use a 1:1 gluten-free flour blend that includes xanthan gum for proper texture.
- Allow muffins to cool completely before frosting to prevent melting.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Baking
- Method: Baking
- Cuisine: American