Have you ever added carrots to your banana muffins or bread? If not, you must give these Carrot-Banana Mini Muffins a try! The combination of the two is delicious and a new favorite around here. And they’re so easy to make, my 4 and 6- year old can practically make them start to finish themselves. Even better, they’re healthy, vegan, gluten-free, and refined sugar free…the perfect breakfast, snack, lunchbox treat, or dessert!
These Carrot-Raisin Muffins Are:
Healthy
Vegan
Gluten Free
Refined Sugar Free
Perfect for babies and toddlers
Easy enough for kids to make
Delicious
Portable
Carrot-Banana Mini Muffins (V, GF)
Serves: 30 mini-muffins
Ingredients
2 cups all-purpose gluten-free flour blend (I use this)
½ teaspoon baking powder
½teaspoon baking soda
½teaspoon salt
½ teaspoon cinnamon
3 very ripe bananas, mashed
¼ cup pure maple syrup
¼ cup unsweetened almond milk
¼ cup melted coconut oil
1 teaspoon vanilla extract
2 large carrots, peeled and grated
Instructions
Preheat oven to 375 and line a mini muffin pan with liners or spray with cooking spray.
Whisk dry ingredients together in a large bowl. In a separate bowl whisk together bananas, maple syrup, almond milk, oil, and vanilla. Slowly stir the wet ingredients into dry ingredients, fold in carrots. Place 1 tablespoon of batter into muffin pans. Bake for 25 minutes or until center comes out dry on a toothpick. Cool and enjoy!
3.3.3070