Gluten Free Banana Carrot Muffins

carrot banana muffin with carrots in the background.

5 from 1 vote

Gluten Free Banana Carrot Muffins

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.

Prep Time10

Cook Time24

Total Time34

Course: Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: muffins

Calories: 320kcal

Author: Olivia Parsons

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.

Nutrition facts are an estimation.

Nutrition