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Banana Carrot Muffins
These soft and fluffy Banana Carrot Muffins have the best flavors! They are like a mix between carrot cake and banana bread. These gluten free muffins are easy to make and great for both kids and adults!
First, preheat oven to 375 degrees Fahrenheit. Heavily spray a muffin pan with nonstick spray. Grate carrots. Once grated, place carrots between two towels or paper towels and squeeze out all excess water. Then measure out 1 cup. Set aside. In a large mixing bowl, add mashed bananas, eggs, light olive oil, vanilla extract, maple syrup and molasses. Stir to combine. Then, add in all remaining ingredients except grated carrots. Fold in carrots. Scoop muffin batter into sprayed pan. Fill each almost to the top (about ¾ of the way full). Bake for 15 to 16 minutes or until a toothpick inserted comes out clean. Finally, remove from oven. Allow muffins to cool for 10 minutes in pan then remove to a cooling rack.
Heavily spray muffin pan with nonstick spray to prevent sticking.
, not extra virgin. The oil should be mild tasting. light olive oil If you don't have molasses, replace the 2 tablespoons molasses with 2 more tablespoons of maple syrup.
After grating carrots, squeeze out all excess moisture.
Bake until toothpick inserted comes out clean.
Store covered at room temperature for up to 3 days.
Calories: 208 kcal , Carbohydrates: 33 g , Protein: 3 g , Fat: 7 g , Saturated Fat: 1 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 5 g , Trans Fat: 1 g , Cholesterol: 27 mg , Sodium: 157 mg , Potassium: 203 mg , Fiber: 2 g , Sugar: 11 g , Vitamin A: 1836 IU , Vitamin C: 2 mg , Calcium: 34 mg , Iron: 1 mg