Have 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
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
- Preheat oven to 375 and line a mini muffin pan with liners or spray with cooking spray.
- 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!
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