Carrot Banana Muffins

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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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