Carrot Banana Muffins

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These Carrot Banana Muffins are a fantastic way to use up those ripe bananas sitting on your counter. These muffins are not only gluten-free but also packed with carrots and filled with a delicious cream cheese frosting. They’re simply irresistible!

Why You’ll Love This Recipe:

  • These muffins come together in less than 30 minutes!
  • They’re made with simple and wholesome ingredients but taste incredibly indulgent.
  • Perfect for using up those spotty bananas you’ve been wondering what to do with.
  • Enjoy them with a refreshing Carrot Mimosa!
  • The combination of carrots and banana gives them a wonderful texture.
  • While this recipe is gluten-free, it’s easy to make it vegan too.
  • They’re ideal for Spring, especially for Easter Sunday!
  • If you enjoyed these, don’t miss out on trying my Pumpkin Muffins – a Starbucks remake!

Tips And Tricks:

  • Mash bananas thoroughly until no chunks remain, using a fork or potato masher.
  • Opt for a runny almond butter for easier mixing into the wet ingredients.
  • I recommend shredding your own carrots for better flavor, using a cheese grater or food processor.
  • Use a double cookie scoop for larger muffins, placing them in bakery-style muffin liners.
  • Bake muffins using alternate muffin cavities to allow them space to rise evenly.

Frequently Asked Questions:

  • Can these be made vegan? Absolutely! Just swap the cream cheese for a vegan alternative and use nut or oat milk.
  • Can I use all-purpose flour instead of gluten-free flour? Yes, you can! It’s a 1:1 swap, but keep in mind the muffins won’t be gluten-free anymore.
  • How can I make frosting to go on top? Simply double the listed frosting ingredients, add powdered sugar, and omit the flour.

Carrot Banana Muffins

Prep Time 10 minutes
Cook Time 23 minutes
Total Time 35 minutes
Course Dessert
Servings 7


Banana Carrot Muffins

  • 1.5 cups mashed banana about 3 medium bananas
  • 1/2 cup coconut sugar or any other sugar
  • 1 tsp vanilla extract
  • 1/4 cup melted coconut oil
  • 1/2 cup creamy almond butter
  • 1 cup shredded carrots
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1.5 cups gluten-free flour blend 1:1 ratio
  • 1/2 tsp sea salt
  • 1 tsp baking soda

Cream Cheese Filling

  • 2 tbsp cane sugar or coconut sugar
  • 2 tsp non-dairy or dairy milk
  • 1 tsp gluten-free flour blend
  • 1/2 tsp vanilla extract
  • 4 oz softened cream cheese or vegan cream cheese


  • Preheat the oven to 375°F and line a muffin tin with liners.
  • In a large bowl, mash the bananas, then add coconut sugar, vanilla extract, coconut oil, and almond butter. Whisk until combined, then mix in shredded carrots.
  • Add gluten-free flour, cinnamon, nutmeg, salt, and baking soda. Use a spatula to combine well.
  • Use a double cookie scoop to divide batter into muffin liners. Gently press down on each muffin.
  • In a bowl or stand mixer, whisk softened cream cheese, milk, gluten-free flour, vanilla, and cream cheese until creamy.
  • Transfer frosting to a piping bag or plastic bag with a corner cut off. Insert into each muffin and squeeze until frosting comes out on top.
  • Bake for 23 minutes, then let cool for 30 minutes before serving.


  • Use vegan cream cheese and milk for a vegan option.
  • Use runny almond butter for easier mixing.
  • Shred your own carrots for better flavor.
  • Bake muffins using alternate cavities for even rising.
  • Use a plastic bag if you don’t have a piping bag.

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