Carrot Cake Banana Muffins

Name: Carrot Cake Banana Muffins
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Cuisine: American
Ingredients: 1.5 cups mashed banana, about 3 medium bananas; 1/2 cup coconut sugar, can sub any other sugar; 1 tsp vanilla extract; 1/4 cup coconut oil, melted; 1/2 cup creamy almond butter; 1 cup shredded carrots; 1 tsp ground cinnamon; 1/2 tsp nutmeg; 1.5 cups 1:1 gluten free flour blend, I used King Arthur’s; 1/2 tsp sea salt; 1 tsp baking soda; 2 Tbsp cane sugar, can use coconut but will turn mixture brown; 2 tsp non-dairy or dairy milk; 1 tsp gluten free flour blend; 1/2 tsp vanilla extract; 4 oz cream cheese, softened or sub for vegan cream cheese

7 steps

Prep:10minCook:23min

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)

Updated at: Thu, 14 Mar 2024 17:44:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories433.2 kcal (22%)

Total Fat26.3 g (38%)

Carbs52.4 g (20%)

Sugars23.3 g (26%)

Protein6.2 g (12%)

Sodium322.1 mg (16%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

7 servings

1 ½ cupsbanana

mashed, about bananas

½ cupcoconut sugar

can sub any other sugar

1 tspvanilla extract

¼ cupcoconut oil

melted

½ cupalmond butter

creamy

1 cupshredded carrots

1 tspground cinnamon

½ tspnutmeg

1 ½ cupsgluten free flour blend

1:1, i used king arthur ’ s

½ tspsea salt

1 tspbaking soda

Cream Cheese Filling

2 Tbspcane sugar

can use coconut but will turn mixture brown

2 tspnon-dairy milk

or dairy

1 tspgluten free flour blend

½ tspvanilla extract

4 ozcream cheese

softened or sub for vegan cream cheese

Instructions

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.