Gluten-free Banana Carrot Muffins

September 2, 2013 in Recipes

Gluten-free Banana Carrot Muffins

Gluten-free Banana Carrot Muffins

These delicious muffins are a family favourite. We thought this would be a great time to post this recipe with the start of the new school year; our kids love them and the muffins are a convenient snack or addition to any lunch. They’re quick and easy to make, nutritious, and gluten-free.

As you’ll notice with most baked good recipes using coconut flour, including this one, very little coconut flour is required.  This is due to the fact that coconut flour is highly absorbent and so the number of eggs used is more than your average muffin recipe. Adding pureed or mashed fruit is also helpful for improving moisture in baked goods using coconut flour.

Give this recipe a try and let me know how they turn out. We hope you enjoy them as much as we do 🙂 .

INGREDIENTS (makes 12 muffins):

3 medium sized ripe bananas, mashed
1 small carrot, grated
1/3 cup butter, melted
6 eggs
1 tbsp honey
1 tsp vanilla
1/2 cup coconut flour
1 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
1/3 cup nuts or chocolate chips (we typically use chocolate chips)
Medium flaked coconut (optional)


  • Preheat oven to 350°C . Grease a 12-muffin tin with coconut oil or line with paper muffin cups.
  • In large bowl, combine bananas with melted butter and mix well. Add eggs, honey, and vanilla and whisk until eggs are combined.
  • In separate bowl, stir together dry ingredients. Add to wet ingredients. Add nuts/chocolate chips if using and stir in.
  • Transfer and divide batter evenly into the 12 muffin cups. Sprinkle tops of batter with flaked coconut if using.
  • Bake for 19 to 22 minutes or until toothpick inserted in middle comes out clean.