Banana Carrot Muffins

These Banana Carrot Muffins are incredibly soft, fluffy and flavorful! They taste like a mix between carrot cake and banana bread. The warm spices make these gluten free muffins extra cozy. These muffins are easy to make and great for quick breakfasts, on the go snacks, and even healthy desserts!

Author: Organically Addison

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 12 muffins

Calories: 147 kcal per serving

Ingredients

1 cup - mashed bananas
2 - eggs
⅓ cup - light olive oil
2 teaspoons - vanilla extract
⅓ cup - pure maple syrup
2 tablespoons - molasses
1 ¾ cups - gluten free 1-1 flour
1 ½ teaspoons - baking soda
1 tbsp - cinnamon
½ tsp - ground ginger
1 cup - carrots

Instructions

First, preheat oven to 375 degrees Fahrenheit. Heavily spray a muffin pan with nonstick spray.
Grate carrots. Once grated, place carrots between two towels or paper towels and squeeze out all excess water. Then measure out 1 cup. Set aside.
In a large mixing bowl, add mashed bananas, eggs, light olive oil, vanilla extract, maple syrup and molasses. Stir to combine.
Then, add in all remaining ingredients except grated carrots.
Fold in carrots.
Scoop muffin batter into sprayed pan. Fill each almost to the top (about ¾ of the way full).
Bake for 15 to 16 minutes or until a toothpick inserted comes out clean.
Finally, remove from oven. Allow muffins to cool for 10 minutes in pan then remove to a cooling rack.

Nutrition