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    Home » Recipes » Muffins

    Healthy Banana Carrot Muffins (gluten free, vegan, paleo, AIP)

    Published: Dec 2, 2021 · Updated: Aug 29, 2022 by Bea C. | This post may contain affiliate links | 3 Comments

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    graphic with a picture of 3 banana carrot muffins piled up with bananas and carrots in the background with a text overlay with the title
    graphic with a picture of 3 banana carrot muffins piled up with bananas and carrots in the background with a text overlay with the title

    These Healthy Banana Carrot muffins are a delicious way to eat some fruits and vegetables! These super easy to make muffins are gluten free, vegan, paleo and AIP compliant.

    3 banana carrot muffins piled up with bananas and carrots in the background
    Jump To / Aller directement à
    • ⭐ Why you'll love this recipe
    • 📖 Ingredient notes
    • 💭 Substitutions
    • 🔪Step by step instructions
    • 👩🏻‍🍳Top tips
    • 💬 Frequently Asked Questions
    • 🍪Other recipes you might like
    • 📋 Recipe / Recette

    ⭐ Why you'll love this recipe

    • These banana carrot muffins are quick and easy to make.
    • It's the perfect way to use up some overripe bananas. Other great ways to use them up is with this flambeed banana or these banana blueberry muffins.
    • This recipe is shockingly simple.
    • They make a perfect breakfast, snack or dessert!
    • Everybody will love these muffins, even those who are not on any "free from" diet.
    • This recipe is also coconut free and cassava free to be the most allergy friendly as possible. It can also be made with no added sugar: just follow the instructions for that!

    📖 Ingredient notes

    • Tigernut flour (or almond flour for those who are not on AIP nor nut free). If you don't know what tigernut flour is and want to learn all about it, you can read my complete guide to tigernut flour. If you are on AIP and still in the elimination phase, you have to use tigernut flour (because almond flour is not AIP compliant). Those who are not on AIP nor allergic to nuts can use almond flour instead of tigernut flour. 
    • Bananas. In this recipe, you can use bananas at any stage of ripeness (from yellow to black). I mostly use ripe bananas with many black spots but I've also made these muffins with bananas that were just beginning to get spotty. Keep in mind that the more ripe the banana, the sweeter it is and the stronger taste it has. You can also use frozen bananas, fully thaw them first before using them.
    • Arrowroot. It is a starch. See below for substitutions.
    • Grated carrots. I recommend grating the carrots yourself rather than using pre-shredded carrots. There's nothing better than freshly grated carrots. As you can see on the picture below, I use the fine shred on my food processor to have thin grated carrots.
    grated carrots in a white bowl

    💭 Substitutions

    • Arrowroot substitutions. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). If you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.

    🔪Step by step instructions

    • Peel the bananas, break them into pieces and place them in a bowl and mash them with a fork. Add the maple syrup, olive oil, lemon juice (or ACV) and vanilla extract and mix until well combined. If you want, you can also use a small blender to do this.
    Banana carrot muffins wet ingredients mixed together in a large bowl
    • In a separate bowl, combine all the dry ingredients (flour, arrowroot, baking soda and cinnamon). Stir.
    Banana caroot muffins dry ingredients mixed together in a large bowl
    • Add the dry ingredients to the wet and mix until well combined.
    Banana carrot muffins dry and wet ingredients mixed together in a large bowl with a spoon
    • Add the grated carrots and stir again.
    Banana carrot muffins batter in a large mixing bowl with a spoon
    • Line or lightly oil a muffin pan. Fill each muffin cup with batter, you should get about 8-9 muffins depending on your pan.
    Banana carrot muffins batter in a muffin pan, 9 muffin cups are filled with batter
    • Bake for about 20-25 minutes.

    👩🏻‍🍳Top tips

    • Tip #1. In order to create tall muffin tops, I fill my muffin tins all the way to the top.
    • Tip #2. Never open the oven door before the end of the baking time (unless, of course, in case of a danger or problem with your oven). If you open the oven door during the baking time, just to "check how they look", they will fall down or won't rise.

    💬 Frequently Asked Questions

    Are there any AIP compliant substitutions for the tigernut flour?

    Unfortunately there are no possible substitution for the tigernut flour if you are on AIP and still in the elimination phase. Why? Because all the other AIP compliant flours have very different texture and they all need their own amount of liquid. So it is not possible to replace the tigernut flour with another flour without altering the entire recipe.

    Can I make a loaf instead of muffins?

    Yes! If you don't have a muffin pan or simply don't feel like having muffins, you can make this as a loaf instead of muffins.
    Use a rectangular 4x8 inches baking tin to make a pumpkin bread. Then follow the instructions in the recipe card below for the bread.

    Can I freeze these banana carrot muffins?

    Yes! If you don't have a muffin pan or simply don't feel like having muffins, you can make this as a loaf instead of muffins.
    Use a rectangular 4x8 inches (10 x 20 cm) baking tin to make a banana and carrot bread. And cook it for about 35 minutes.

    Can I make no sugar banana carrot muffins?

    Yes! If you want to make no sugar banana carrot muffins, replace the maple syrup with same quantity of oil or coconut milk.
    Also note that the riper the bananas, the sweeter they are. So if you need to watch your sugar intake, even when the sugar comes from fruits, you should use bananas that are not overripe.

    I have a nut allergy, how can I make these muffins?

    Good news if you have a nut allergy and need a nut-free version, you can make these muffins with tigernut flour. Because tigernut is not a nut!

    🍪Other recipes you might like

    • Apple Cinnamon Muffins (gluten free, vegan, paleo, AIP)
    • Coconut free Banana bread (AIP, paleo, vegan)
    • Coconut Flour Banana Bread Muffins (gluten free, vegan, paleo, AIP)
    • French apple carrot salad

    Did you like this recipe? Please leave a 5 star rating on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.

    📋 Recipe / Recette

    1 banana carrot muffin with bananas and carrots in the background

    Healthy Banana Carrot Muffins (gluten free, vegan, paleo, AIP)

    Author: Bea C.
    Super easy to make and delicious banana carrot muffins.
    5 from 9 votes
    Print Recipe Pin Recipe
    AIP recipe icon
    Coconut free recipe icon
    Dairy free recipe icon
    Egg free recipe icon
    an icon with the letters G and F to label gluten free recipes
    Paleo recipe icon
    an icon with the letter V for vegan recipes
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Dessert
    Cuisine American
    Servings 8 muffins
    Calories 245 kcal

    Equipment

    • Muffin pan

    Ingredients
     

    • 240 grams (1 cup) mashed ripe banana (about 2 large bananas)
    • 150 grams (2 cups) grated carrots (about 2 medium carrots)
    • 150 grams (1 cup + ⅓ cup) tigernut flour (or almond flour if you are not on AIP nor nut free)
    • 50 grams (¼ cup + 1 Tablespoon) arrowroot or tapioca starch (see notes below for other substitution options)
    • 2 Tablespoons maple syrup (see notes below to make no sugar muffins)
    • 60 millilitres (¼ cup) extra virgin olive oil (or coconut oil)
    • 1 Tablespoon lemon juice (or apple cider vinegar)
    • 1 teaspoon baking soda
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon

    Instructions
     

    • Preheat oven to 360° F (180° C)
    • Peel the bananas, break them into pieces and place them in a bowl and mash them with a fork. Add the maple syrup, olive oil, lemon juice (or ACV) and vanilla extract and mix until well combined. If you want, you can use a small blender for this step.
    • In a separate bowl, combine all the dry ingredients (flour, arrowroot, baking soda and cinnamon). Stir.
    • Add the dry ingredients to the wet ingredients and mix with a spoon until well combined. Add the grated carrots and stir again.
    • Line or lightly oil a muffin pan. Fill each muffin cup with batter, you should get about 8-9 muffins depending on your pan.
    • Bake for about 20-25 minutes. To make sure that they are cooked, insert a thin bladed knife into the centre of one of the muffins. The knife should come out clean. Wait for the muffins to cool down before removing from the pan. And voilà!
      Bon appétit !

    Notes

    1. Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
    2. Arrowroot substitutions: If you are not on AIP nor Paleo diets you can use potato starch or corn starch instead of arrowroot.
    3. No sugar muffins: If you want to omit the maple syrup you can replace it with the same amount of oil or coconut milk.
    4. Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

    Nutrition facts per serving

    Calories: 245kcalCarbohydrates: 22gProtein: 5gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 153mgPotassium: 183mgFiber: 4gSugar: 8gVitamin A: 3152IUVitamin C: 4mgCalcium: 58mgIron: 1mg
    Tried this recipe?Mention @gohealthywithbea and tag #gohealthywithbea!
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    More Muffins

    • Gluten Free Orange Cranberry Muffins
    • Chicken (or turkey) muffins
    • Sweet potato and bacon muffins (AIP, paleo)
    • Savoury Zucchini Muffins (Vegan, gluten free)

    Reader Interactions

    Comments

    1. Fran

      December 03, 2022 at 5:01 pm

      5 stars
      Hi Bea,
      Just wanted to let you know that your muffin recipes have been an absolute game-changer for me! They are the first AIP sweets I baked that legitimately came out AMAZING! Your banana carrot muffins are definitely my faves, I usually make them sugar-free and add an extra carrot to the mix, so I end up with 12 muffins 🙂
      THANK YOU SO MUCH FOR YOUR RECIPES!!!!!!

      Reply
      • Bea C.

        December 17, 2022 at 6:35 pm

        Bonjour Fran. Thank you so, so much for your amazing comment!! ❤️❤️❤️❤️❤️ I'm so happy to hear that you love my muffin recipes!!!

        Reply
    2. Mike

      December 12, 2022 at 5:21 am

      5 stars
      These muffins are simply excellent! I had overbought pre-shredded carrots (sorry!) and needed something to do with them. Made the mix just as recommended and used huge bananas, so it was just slightly gooey in the middle.

      One of the best recipes I've made in quite a while. Thank you!

      Reply

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    ABOUT BEA, recipe creator, HHC, CGP

    Hello! I’m Bea, a holistic health coach, certified gluten free practitioner and recipe creator. I'm also a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more about Bea

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