they’re actually healthy
Actually healthy, carrot cake banana bread.
And I say actually healthy because these muffins are sweetened entirely with bananas, without added sweetener of any kind. Are higher in fiber than a traditional muffin, and have no gluten in sight! Plus, they’re loaded with veggies. And it’s literally the only way my picky kids will eat carrots!🥕
The base for these muffins has become my base for almost all gluten free cakes that I make. It’s just a perfect combo of ingredients that yields a light and airy texture. I’ve experimented A LOT with gluten free baking, and so many trial and errors later, I landed on the perfect combo that replicates the classic texture I’m after.
You’ll need a few pantry staples that are all pretty easy to find in most grocery stores, like almond flour, coconut flour, and tapioca starch or arrowroot flour. These 3 ingredients will become a mainstay of you stick around here 🙂
HEALTHY CARROT CAKE BANANA BREAD MUFFINS
HEALTHY CARROT CAKE BANANA BREAD MUFFINS
Sweetened entirely with bananas, these light and airy muffins are made in 1 bowl and are gluten and refined sugar free!
Ingredients
- 2 bananas
- 2 eggs
- 1/3 cup olive oil
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup arrowroot
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 1/2 cup shredded carrots
Preparation
- Step 1Preheat oven to 350F
- Step 2In a bowl, mix mashed banana with eggs and olive oil.
- Step 3Add in all dry ingredients and mix well.
- Step 4Add in shredded carrots and fold them into the batter
- Step 5In a muffin tin lined with muffin liners, add in batter to almost full
- Step 6Bake for 25-30 minutes or until a knife comes out clean. The time will depend on your oven, so I recommend checking at 20 minutes and going from there!
- Step 7Enjoy 🙂
