Healthy Banana Carrot Muffins (No Sugar)
These healthy banana carrot muffins are a delicious treat made with simple, nutritious ingredients and no sugar. They have a classic carrot cake flavor, moist and fluffy texture, and are loved by adults and toddlers alike. They are truly the best easy and healthy snack!
Equipment
- 1 Large Mixing Bowl
- 1 Standard Muffin Tin
- 12 Muffin Liners (sprayed with non-stick spray)
Ingredients
- 1 cup ripe bananas, mashed
- 2 large eggs *or flax eggs (see notes)
- ⅓ cup melted coconut oil
- 1 teaspoon pure vanilla extract
- ½ cup pure maple syrup
- 1 ¾ cups gluten-free all-purpose flour blend (or all-purpose flour)
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup freshly grated carrots
Instructions
- Preheat the oven to 350℉. Line a standard muffin tin with 12 muffin liners and spray each liner with non-stick cooking spray.
- Start by grating fresh carrots until they are finely shredded. Then, measure out 1 cup of grated carrot and set aside. You do not need to remove excess moisture from the carrots, but be sure you are not including any unnecessary liquid leftover from the grating process.
- In a medium mixing bowl, mash 2-3 ripe bananas with a fork until you have a smooth mixture that resembles chunky applesauce. Small banana lumps are okay. Then, measure out 1 cup of mashed banana.
- In a large mixing bowl, whisk together the cup of mashed banana, eggs, melted coconut oil, vanilla extract, and maple syrup until evenly combined.1 cup ripe bananas, mashed, 2 large eggs, ⅓ cup melted coconut oil, ½ cup pure maple syrup, 1 teaspoon pure vanilla extract
- Add the flour, baking soda, cinnamon, and nutmeg to the bowl. Use a spoon to stir the batter until the dry ingredients are just combined. Be careful not to over-mix more than needed.1 ¾ cups gluten-free all-purpose flour blend, 1 ½ teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg
- Gently fold in the grated carrot until evenly distributed throughout the muffin batter. Stop mixing as soon as the carrot is evenly combined.1 cup freshly grated carrots
- Use a large cookie scoop or spoon to transfer the muffin batter evenly into each cup of the muffin pan. They will be about ¾ of the way full, or just slightly more.
- Bake the muffins for 14-16 minutes, or until a toothpick inserted in the center of the muffin comes out clean or with a few moist crumbs. If the toothpick comes out with batter, they are not done yet.
- Remove the muffins from the oven and allow them to cool in the pan for 10 minutes before transferring them to a cooling rack. Enjoy!
Notes
Storage: Store leftover banana carrot muffins in an airtight container in the fridge for 3-5 days. To store them longer, keep them in an airtight container in the freezer for up to 3 months. Let them thaw at room temperature for a few hours before enjoying them again.
*Vegan/No Egg: To make these muffins vegan, replace the eggs with two flax eggs. Make the flax eggs by mixing two tablespoons of ground flax seed with 6 tablespoons warm water. Stir to combine, and let stand for 10 minutes to thicken. The texture and rise of the muffins may be different, but they will still taste delicious.
Flour Options: I recommend using a gluten-free measure-for-measure flour that contains xanthan gum. If you aren't gluten-free, you can use all-purpose flour or white whole wheat flour with great results.
Oil-Free Option: You can replace the oil with applesauce or additional mashed banana. Just be sure to thoroughly spray the muffin liners with non-stick spray, or use silicone muffin liners, because the oil-free muffins will stick to them.
Optional Mix-Ins: Stir chopped walnuts, pecans, raisins, cranberries, or chocolate chips into the muffin batter for even more deliciousness.