These bakery style gluten free banana carrot muffins are tall and moist with crispy sugared tops. Flavored with cinnamon and ginger, they are the perfect snack to have on hand throughout the week, made in just 30 minutes.
These Gluten Free Banana Carrot Muffins are the perfect healthy snack packed with fruit and veggies! They are tall, moist, and full of mashed banana and shredded carrot. They have that bakery style taste and texture with their cinnamon ginger spice and sky-high crispy sugar top studded with chopped nuts.
Enjoy for breakfast, a snack, dessert, or on-the-go. These fluffy muffins are great to prep for the week, or even to store in the freezer! They would be great for Easter brunch or the cozy fall season. They taste like carrot cake meets banana bread!
These muffins are sure to blow away any gluten-free muffin you've ever made before! Deliberate ingredients and procedures create the best bakery style muffins, fit with a moist fluffy centre and a crispy top. Plus they're made in just one large mixing bowl.
This recipe is ready from start to finish in just over 30 minutes. Keep reading to learn how to make them!
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Why You'll Love This Recipe
- Bakery quality at home. No need to spend $6 a pop when you make them at home! These moist muffins are fluffy with a bakery-style crispy sugared top.
- Ready when you want them. This whole recipe is complete in just over 30 minutes. They're best when warm out of the oven.
- Allergy-friendly for everyone to enjoy. These muffins can be gluten-free and dairy-free. They do contain almond flour, which could be substituted for additional gluten-free all-purpose flour if required.
- Freezes well for later. See below for storage and freezing instructions. These muffins are great to keep on hand for meal prep, breakfast, and snacks.
- Super customizable! Add more nuts or chocolate chips to make these muffins your own!
The Science Behind Perfect Gluten-Free Muffins
Baking is a science. And gluten-free baking can sometimes feel like a mad science. 🙃 In any baked good recipe, specifically these gluten-free muffins, a carefully curated ingredient list and procedure is created to achieve the perfect desired results, and be repeatable every time. Desired results of course being a moist and fluffy muffin, with a tall and crispy muffin top.
Here are some reasons why these Gluten-Free Banana Carrot Muffins work so well:
- Hotter than normal oven. These muffins bake at 375ºF. This higher than normal temperature causes the muffins to spring up, forming a nice crispy top while the middle continues to cook.
- Cold ingredients. Keeping the eggs and milk relatively cold will keep the batter cool. A cool batter + a hot oven = massive oven spring = tall beautiful muffins!
- Acid. Lemon juice provides acid in this muffin batter. This will provide a vigorous lift once mixed with the baking soda in the hot oven.
- Bakery flavour. Using high fat dairy gives these muffins a rich, moist texture.
- Bakery-style muffin top. Sprinkling the top of the unbaked muffin batter with coarse or raw sugar will result in a beautiful crusty muffin top, worthy of the top spot in a bakery!
Following the methods outlined in this blog post will result in beautiful muffins, every time. This method and ingredient structure can also be transferred to other delicious muffin flavours like my White Chocolate Raspberry Muffins, Banana Chocolate Chip Muffins, Gluten Free Blackberry Muffins, Pumpkin Banana Muffins, and Bakery Style Chocolate Chip Muffins!
Ingredient Notes
Here is everything you'll need to make these bakery style carrot banana muffins:
- Butter: I use salted. If using unsalted, add an extra pinch of salt to the batter.
- Brown sugar: Use white sugar or coconut sugar in a pinch.
- Ripe bananas: Overripe bananas have a natural sweetness. If your bananas are not ripe yet, roast them in the peel on a baking sheet at 300ºF for 10-15 minutes until dark on the outside and sweet smelling.
- Large eggs
- Milk: I use 2%, but any should do. The higher the fat, like whole milk, the better.
- Lemon juice: Fresh or bottled works.
- Vanilla extract:
- All purpose gluten-free flour blend with xanthan gum: I use Bob's Red Mill 1:1 All-Purpose Baking Flour (in the blue bag).
- Almond flour: The addition of some almond flour makes these muffins ultra-moist. If you cannot have almond flour, you can substitute a ½ cup of additional gluten-free all-purpose flour.
- Baking powder & baking soda
- Ground cinnamon, ginger, and nutmeg
- Salt
- Shredded carrots: I use the medium-fine side on my box grater. If you have a food processor, use the grating attachment.
- Chopped nuts: Walnuts or pecans are best but any will work.
- Coarse sugar: I love the crunch that a coarse sugar topping gives these muffins. I get a large bag from Bulk Barn, or you could use turbinado sugar.
Substitutions
There are many ways to change up these gluten-free muffins depending on your mood. Here are some substitution suggestions:
- Dairy-free: Use a stick of dairy-free butter and plant-based milk like almond milk or coconut milk.
- Nut-free: If you can't have almond flour, substitute about ½ cup of regular gluten-free all-purpose flour. It will absorb more and the muffins may be slightly less soft.
- Add more mix-ins! Add chopped nuts or your favorite chocolate chips.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(Prep) Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners. I like to take some coconut oil on my hands and rub it over the top surface of the tin to ensure that if the muffins grow over the edge, they will not stick.
(1) In a large bowl, beat the butter and brown sugar with an electric mixer until creamed, 2-3 minutes. Add the ripe bananas and mix until smooth.
Beat in the eggs, lemon juice, and vanilla extract. Carefully stream in the milk while mixing.
(2) Add the flours, spices, baking soda, baking powder, and salt to the same bowl. Gently stir together on top with a spatula, then add the shredded carrots and mix the wet and the dry ingredients until just combined. The batter will become fairly thick as it sits.
(3) Use a large ice cream scoop (equal to about ¼ cup measuring cup) to fill the lined muffin tin. Distribute the batter evenly among 12 muffins. They should be filled to the top.
Baking Tip: To achieve smooth, round muffin tops, take a spoon and run it under cold water. Dry it then run the back of the spoon over the top of a muffin. This will smooth any spikey bits on the muffin top that could burn. Repeat, rinsing the back of the spoon before each muffin.
Top the muffins with chopped nuts and sprinkle with coarse sugar if desired. This will result in a nice crunchy muffin top.
(4) Bake for 22-24 minutes until a toothpick inserted in a middle muffin comes out clean. Allow to cool in the pan for 10 minutes before removing to a wire rack. Enjoy warm or allow to cool completely.
What to Eat with Banana Carrot Muffins
There are many ways to enjoy your muffins. Here are some suggestions:
- Heat it up and spread with softened butter, pure maple syrup, jam, or almond butter.
- Eat for breakfast alongside some lemon blueberry scones, gluten-free bagels, or gluten-free breakfast casserole.
- Bring on the go with you as a snack for a weekday morning.
- Make a muffin spread accompanied by some gluten-free banana chocolate chip muffins, pumpkin banana muffins, gluten free blackberry muffins, gluten-free white chocolate raspberry muffins, and bakery style chocolate chip muffins.
- Enjoy with a warm dairy-free pumpkin spice latte or a cinnamon roll protein shake.
- Enjoy on their own as a breakfast, snack, or treat in the spring, fall, or for Easter brunch!
Storage & Freezing
Storage: Muffins are best on the day they're baked. Following that, place in an airtight container at room temperature for up to 3 days. If you find them a bit tough, place in the microwave for 20 seconds before eating. After 3 days, freeze any uneaten muffins.
Freezing: Wrap muffins in plastic wrap or aluminum foil and place in an airtight, freezer-safe container. Freeze for up to 2 months. To thaw, either place muffins on the counter overnight, or microwave in 30 second intervals until thawed. Be careful, it may be hot inside.
Expert Tips
Here are some of my top tips and tricks for the best gluten-free muffins:
- Keep the ingredients cold. Remember, cold ingredients + hot oven = magically tall muffins.
- Really beat the butter and sugar together. This technique makes these muffins taste just like they came from a bakery!
- To achieve smooth, rounded muffin tops: Take a spoon and run it under cold water. Dry lightly, then run the back of the spoon over the top of a muffin. This will smooth any spikey bits on the muffin top that could burn. Repeat, rinsing the back of the spoon before each muffin.
- For best results, do NOT open the oven door! This would lower the oven temperature and risk your chances of producing gorgeous, tall muffins.
- Putting the muffins in an airtight container will soften the crispy sugared top. Because I like a crisp muffin top, I like to leave the muffins out on the counter for the first 24 hours. After that I do recommend putting them in a closed container, as they will go stale quickly if not.
- If you plan to freeze them, do so right away so they are as fresh as possible.
Frequently Asked Questions
While these gluten-free muffins can be made dairy-free with a few substitutions, eggs are an important factor in the rise and texture of these muffins. You could certainly try to use an egg replacer like flax eggs or chia seeds, but note that it is untested with this recipe. If you try it, let me know in a comment below!
In general, almond flour and oat flour cannot be substituted 1:1 for gluten-free all-purpose flour. Almond flour does not absorb as much liquid and is much softer, which will change the texture of the muffins. Oat flour will absorb too much and does not have as much structure. I do not recommend them for this recipe.
The almond flour can be substituted for a slightly lesser amount of additional gluten-free all-purpose flour. See notes in the recipe card.
This recipe is designed with optimal ingredients and methods to ensure beautiful, tall muffins. If your muffins grew nicely in the oven, then sank as they cooled, there are a few things that may have gone wrong.
1) Too much leavening agent (baking powder or baking soda).
2) Over-mixed batter. Remember to gently incorporate wet and dry ingredients.
3) The muffins were not cooked all the way through yet.
These healthy banana carrot muffins are the perfect snack for that taste like they came straight from a bakery! Save your money and know it's made with wholesome ingredients when you make homemade delicious muffins. The whole family is sure to enjoy!
More Snack Recipes
- Golf Ball Cheese Ball
- Italian Marinated Olives
- Viral Chocolate Strawberry Yogurt Clusters
- High Protein Buffalo Chicken Dip
Have you made these gluten-free carrot banana muffins? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Gluten Free Banana Carrot Muffins
Ingredients
- ½ cup (113g) salted butter, softened
- ⅔ cup (130g) brown sugar, packed
- 2 very ripe bananas medium size
- 2 eggs cold
- 2 tablespoon lemon juice
- 2 teaspoon vanilla extract
- ½ cup (125ml) milk
- 2¼ cups (333g) gluten-free all-purpose flour with xanthan gum I use Bob's Red Mill 1:1 All-Purpose Baking Flour (in the blue bag)
- ¾ cup (90g) almond flour
- 2 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (120g) shredded carrots
- ¼ cup chopped pecans or walnuts optional
- 2 tablespoon coarse sugar optional
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners. I like to take some coconut oil on my hands and rub it over the top surface of the tin to ensure that if the muffins grow over the edge, they will not stick.
- In a large bowl, beat the butter and brown sugar with an electric mixer until creamed, 2-3 minutes. Add the ripe bananas and mix until smooth.
- Beat in the eggs, lemon juice, and vanilla extract. Carefully stream in the milk while mixing.
- Add the flours, spices, baking soda, baking powder, and salt to the same bowl. Gently stir together on top with a spatula, then add the shredded carrots and mix the wet and the dry ingredients until just combined. The batter will become fairly thick as it sits.
- Use a large ice cream scoop (equal to about ¼ cup measuring cup) to fill the lined muffin tin. Distribute the batter evenly among 12 muffins. They should be filled to the top.
- Baking Tip: To achieve smooth, round muffin tops, take a spoon and run it under cold water. Dry lightly, then run the back of the spoon over the top of a muffin. This will smooth any spikey bits on the muffin top that could burn. Repeat, rinsing the back of the spoon before each muffin.
- Top the muffins with chopped nuts and sprinkle with coarse sugar if desired. This will result in a nice crunchy muffin top.
- Bake for 22-24 minutes until a toothpick inserted in a middle muffin comes out clean. Allow to cool in the pan for 10 minutes before removing to a wire rack. Enjoy warm or allow to cool completely.
Notes
- Dairy-free: Use dairy-free butter and milk.
- Nut-free: If you can't have almond flour, substitute about ½ cup of regular gluten-free all-purpose flour and omit the nuts on top.
- Storage: Muffins are best on the day they're baked. Following that, place in an airtight container at room temperature for up to 3 days. If you find them a bit tough, place in the microwave for 20 seconds before eating. After 3 days, freeze any uneaten muffins.
- Freezing: Wrap muffins in plastic wrap or aluminum foil and place in an airtight, freezer-safe container. Freeze for up to 2 months. To thaw, either place muffins on the counter overnight, or microwave in 30 second intervals until thawed. Be careful, it may be hot inside.
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