Carrot-Banana Mini Muffins (V, GF)
Serves: 30 mini-muffins
  • 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
  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!
Recipe by Red Kitchenette at