Carrot Cake Banana Muffins

These Carrot Banana Muffins are a great way to use up any spotty bananas you may have on the counter. These are gluten free muffins are made with wholesome ingredients, loaded with carrots and stuffed with a cream cheese frosting. They are next level good! (Lovelydelites.com)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375F and prepare a muffin tin by lining with muffin liners.

Step 2

In a large mixing bowl, mash the bananas and then add in the coconut sugar, vanilla extract, coconut oil, and almond butter. Use a whisk to combine all ingredients. Then, mix in shredded carrots.

Step 3

Add in the gluten free flour, cinnamon, nutmeg, salt and baking soda and use a spatula to mix until well combined.

Step 4

Use a double cookie scoop to add batter to muffin liners, I used two scoops per liner. Gently press down on each muffin to combine the two scoops of batter and set aside.

Step 5

In a bowl or stand mixer, add in the softened cream cheese, milk, gluten free flour, vanilla and cream cheese. Whisk on high speed for 1-2 minutes scraping down the sides as needed.

Step 6

Add frosting to a plastic bag or a piping bag, cut off the corner and stick in the center of each muffin. Squeeze down until cream cheese frosting comes out of the top.

Step 7

Bake muffins for 23 minutes, remove from oven and let cool for 30 minutes before enjoying.