Banana Carrot Muffins: Gluten-Free Muffin Recipe
There is something so comforting about starting your morning with a warm Banana Carrot Muffin and your favourite cup of tea or coffee. It feels cozy, simple and just a little indulgent in the best way! The smell of cinnamon and sweet banana drifting through the kitchen, that first soft bite straight from the oven… It’s the small things that can set the tone for the entire day. Whether you’re enjoying a slow morning at home or rushing out the door to work, having something homemade and nourishing ready to go makes everything feel a little better.
Banana Carrot Muffins are a delicious combination of carrot cake, banana bread, and oatmeal muffins all wrapped up in one gluten-free bite. They are dense, moist and perfectly balanced, with just the right amount of natural sweetness.
And the best part, they are both dairy-free and gluten-free.
These muffins are an all-around recipe; they can be your on-the-go breakfast, a midday snack with a little bit of nut butter, or a post-dinner dessert when you’re craving something sweet but nourishing. Whether you’re baking for your family (these are kid-approved), hosting brunch, or stocking up for the week ahead, these Banana Carrot Muffins fit the bill beautifully.
If you haven’t come across one of my recipes yet, my name is Jesse Lane Lee, and I am a Holistic Nutritionist, Corporate Wellness Speaker and busy mom of two. One of my favourite parts of my job is to find simple ways to add nourishing ingredients to the classic recipes my family loves. Most people assume that eating well means sacrificing flavour, or skipping the fun foods altogether… but that couldn’t be further from the truth. I’m very passionate about reinventing comfort food favourites with wholesome upgrades that keep all the flavours intact, so you can enjoy every bite and feel good about it too.
Banana Carrot Muffin Recipe
Gluten-free | Dairy-free
Makes: 12 muffins | Hands-on Time: 10 minutes | Total Time: 40 minutes
Ingredients:
- 2 cups oat flour (place rolled oats in a high-powered blender and blend until fine)
- ½ cup coconut sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- 2 large eggs
- 1 cup almond milk
- 1 whole banana, ½ cup mashed
- 1 tsp vanilla
- 2 tbsp coconut oil
- 2 cups grated carrot
Directions:
- Pre-heat oven to 350F and line the muffin pan with baking cups.
- Mix all dry ingredients together.
- Whisk wet ingredients together.
- Add the wet ingredients to the dry ingredients and stir until mixed, then fold in the grated carrots.
- Pour the batter into the baking cups and bake for 30 minutes or until the toothpick inserted in the center comes out clean.
- Let the muffins cool and enjoy. Makes 12 muffins.
NUTRIENTS PER SERVING (1 muffin): CALORIES: 207, FAT: 9 g, SAT. FAT: 7 g, CARBS: 29 g, FIBER: 3 g, SUGARS: 15 g, PROTEIN: 4 g, SODIUM: 81 mg, CHOLESTEROL: 31 mg
Are Bananas Really “Too High in Sugar”? Let’s Talk About It.
There are a lot of mixed opinions on bananas due to their high sugar content, so let’s debunk this myth together.
Yes, bananas do contain natural sugars, but that’s not necessarily a bad thing. Unlike refined sugars, the sugar in bananas comes packed with fibre, vitamins, minerals and antioxidants. The fibre in there actually helps slow the absorption of sugar into the bloodstream, making the overall impact much different than eating something made with processed white sugar. In simpler words, bananas aren’t just sugar; they are a powerhouse of nutrients:
- Potassium for maintaining fluid balance
- Vitamin B6 for nerve function and immune support
- Vitamin C for immune support
- Carbohydrates provide a quick source of fuel & energy (great for before or after exercise)
Pairing a banana with protein and healthy fats is a perfect way to enjoy one. Rather than fearing fruit, it’s helpful to look at the bigger picture. Choosing a banana over a cookie is going to be a much better choice, even if they’re both ‘high in sugar’. An even better snack choice? One of these Banana Carrot Muffins with some of your favourite nut butter, and you’re set!
Free Blood Sugar Balancing Guide and Recipes
Want to learn more about blood sugar-balancing foods? Grab my free six-page Guide to learn practical, science-backed tips and recipes to keep you focused and energized. Get your free guide here.
More Better-For-You Muffins You’ll Make on Repeat
Cherry Almond Muffins
Are you more of a berry muffin type? If so, these Cherry Almond Muffins are for you. Gluten and dairy free, these muffins are made with almond flour and naturally sweetened with maple syrup and coconut sugar. These are best made in the summer months when cherries are bursting with juiciness, but it still works during the winter months as well (they just may not be as vibrant). In under 40 minutes, you’ll have a muffin that is both delicious and supports your body with wholesome, nutrient-dense ingredients.
Oatmeal Chocolate Chip Muffins
More of a classic muffin fan? These Oatmeal Chocolate Chip Muffins are a staple in my house, and my kids are constantly begging for more. These are full of fibre from the oats, spelt flour and hemp seeds, making it a great start to your morning for your digestion. In about 45 minutes, you’ll have a traditional oatmeal chocolate chip muffin without the sluggish energy afterwards.
Pumpkin Spice Muffins
Missing that autumn pumpkin spice flavour? Try these delicious Pumpkin Spice Muffins. Slightly sweetened with maple syrup and moist from the pumpkin puree, these muffins will bring you back into that fall feeling we all know and love. Filled with spices like cinnamon, ginger, cloves and nutmeg, they will warm you up from the inside out.
Hi Jesse
I do enjoy receiving your emails but it seems the recipes are all made with ingredients I don’t have. I was thinking about making the banana muffins but I don’t have a high speed blender for the oats, don’t have coconut oil, coconut sugar or almond milk etc. Is there a reason everything seems to be to be Gluten free, Dairy free etc.?
I do watch BT every day and enjoy your segments.
JoAnn
Thank you so much for your thoughtful comment and for watching my Breakfast Television segments JoAnn.
You are absolutely right that many of my recipes lean toward gluten-free or dairy-free ingredients. The reason is that many people have sensitivities to gluten and dairy, and I try to create recipes that work for a wide range of dietary needs while still focusing on whole food ingredients. Personally, I’m sensitive to dairy as well, so many of my recipes reflect how I cook at home.
That being said, my goal is always to make the recipes flexible and accessible. You can absolutely make substitutions based on what you already have in your kitchen.
For example with the banana muffins:
• If you don’t have a blender for oats, you can simply buy oat flour at the store.
• Regular milk works perfectly in place of almond milk.
• Melted butter or olive oil can replace coconut oil.
• Regular sugar can be used instead of coconut sugar.
I never want the recipes to feel complicated or require specialty ingredients. The intention is just to offer nourishing options, but they can always be adapted to suit what you have on hand.
Hi, Im making the banana oatmeal muffin recipe.
Im Confused.
At the end of the recipe you mention making icing with almond milk, coconut oil and almond butter and maple syrup?? There is no mention of needing almond butter or maple syrup in th erecipe and no amounts given. My Question is does the 1 cup of milk and 2 tbsp actually go into the muffin recipe or the icing?? Please clarify, My muffins are half mixed but not sure what to follow now?
Hi Robin, I’m so sorry about that! Your muffins are good to go and ready to bake. I used to have a almond butter icing to go with the recipe but I decided not to include it with the final product.
Ok Thanks so much for your quick reply! I did go ahead and mix in the 1 cup of milk, the batter seems quite wet but i think it should bake up nice and moist,and I am going to get way more than 12 muffins which is never a bad thing!! thanks for recipe!
My pleasure! Yes, they are very moist and dense little muffins. If you got more than 12 you might want to decrease the cooking time a bit since they will be smaller. I’m excited to hear what you think.