Description
Delicious and moist Banana Carrot Muffins made with gluten-free flour, naturally sweetened with banana, maple syrup, and molasses. These muffins are flavored with warm spices like cinnamon and ginger, perfect for a healthy breakfast or snack.
Ingredients
Scale
Wet Ingredients
- 1 cup Banana, mashed
- 2 Large Eggs
- 1/3 cup Coconut Oil, melted
- 1 teaspoon Vanilla Extract
- 1/3 cup Pure Maple Syrup
- 2 tablespoons Molasses
Dry Ingredients
- 1 1/2 cups Gluten-Free Flour
- 1 teaspoon Baking Soda
- 1 tablespoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
Vegetables
- 1 cup Carrot, grated (excess moisture squeezed out)
Instructions
- Preheat the Oven: Preheat your oven to 375 degrees F (190 degrees C) and spray a muffin pan with nonstick spray to prepare for baking.
- Prepare the Carrots: Grate the carrot and squeeze out all excess moisture carefully to ensure the muffins do not turn out soggy.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed banana, large eggs, melted coconut oil, vanilla extract, pure maple syrup, and molasses. Stir thoroughly until well blended.
- Add Dry Ingredients: Add the gluten-free flour, baking soda, ground cinnamon, and ground ginger to the wet mixture. Stir gently to combine without overmixing.
- Fold in Carrots: Carefully fold the grated carrots into the batter to evenly distribute them.
- Fill Muffin Pan: Transfer the batter into the prepared muffin pan, filling each cup almost to the top for perfectly sized muffins.
- Bake: Place the pan in the preheated oven and bake for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Squeezing out excess moisture from the grated carrots helps maintain a good muffin texture.
- Muffins are best stored in an airtight container and can be refrigerated for up to 4 days or frozen for longer storage.
- Use ripe bananas for the best natural sweetness and moisture.
- Ensure gluten-free flour blend is suitable for baking to get the best texture.
- You can substitute coconut oil with any neutral oil if preferred.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: Banana Carrot Muffins, gluten-free muffins, healthy muffins, dairy-free muffins, breakfast muffins, vegan option muffins
