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Carrot-Banana Mini Muffins (V, GF)

March 4, 2019 By Danielle Leave a Comment

Carrot Banana Mini Muffins www.redkitchenette.comHave you ever added carrots to your banana muffins or bread? If not, you must give these Carrot-Banana Mini Muffins a try! The combination of the two is delicious and a new favorite around here. And they’re so easy to make, my 4 and 6- year old can practically make them start to finish themselves. Even better, they’re healthy, vegan, gluten-free, and refined sugar free…the perfect breakfast, snack, lunchbox treat, or dessert!

These Carrot-Raisin Muffins Are: 

  • Healthy
  • Vegan
  • Gluten Free
  • Refined Sugar Free
  • Perfect for babies and toddlers
  • Easy enough for kids to make
  • Delicious
  • Portable

Print
Carrot-Banana Mini Muffins (V, GF)
Serves: 30 mini-muffins
 
Ingredients
  • 2 cups all-purpose gluten-free flour blend (I use this)
  • ½ teaspoon baking powder
  • ½teaspoon baking soda
  • ½teaspoon salt
  • ½ teaspoon cinnamon
  • 3 very ripe bananas, mashed
  • ¼ cup pure maple syrup
  • ¼ cup unsweetened almond milk
  • ¼ cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 2 large carrots, peeled and grated
Instructions
  1. Preheat oven to 375 and line a mini muffin pan with liners or spray with cooking spray.
  2. Whisk dry ingredients together in a large bowl. In a separate bowl whisk together bananas, maple syrup, almond milk, oil, and vanilla. Slowly stir the wet ingredients into dry ingredients, fold in carrots. Place 1 tablespoon of batter into muffin pans. Bake for 25 minutes or until center comes out dry on a toothpick. Cool and enjoy!
3.3.3070

 

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Leave a Comment · Filed Under: Gluten-Free, Snacks & Sweets, Toddler and Beyond, Vegan

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Hi, I’m Danielle Krupa, a wife and mother of 2 in Boston. I'm a health-supportive chef and recipe developer. ...[read more]
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