Name: Carrot Banana Muffins
Prep time: 10 min
Cook time: 23 min
Total time: 35 min
Yield: 7
Ingredients: 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; 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)

Instructions

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.

Notes

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.

Carrot Banana Muffins