These Banana Carrot muffins are a delicious way to eat some fruits and vegetables! They are incredibly easy to make in just a few very simple steps.
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⭐ 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 gluten free 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.
- These super easy to make muffins are gluten free, vegan, paleo and AIP compliant.
- These muffins 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 article What is 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.
💭 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.
- In a separate bowl, combine all the dry ingredients (flour, arrowroot, baking soda and cinnamon). Stir.
- Add the dry ingredients to the wet and mix 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.
👩🏻🍳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.
💬 Recipe FAQs
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.
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.
Yes! They freeze very well. To thaw them, you can either take them out of the freezer a few hours ahead of time or pop them in the microwave oven (if you still have one, like me, and yes I know that they are very controversial health wise but nobody's perfect lol) for 1 minute or pop them in the oven for a few minutes.
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.
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
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📋 Recipe / Recette
Banana Carrot Muffins
Equipment
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
- 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.
- Arrowroot substitutions: If you are not on AIP nor Paleo diets you can use potato starch or corn starch instead of arrowroot.
- No sugar muffins: If you want to omit the maple syrup you can replace it with the same amount of oil or coconut milk.
- 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.
Mike
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!
Fran
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!!!!!!
Bea C.
Bonjour Fran. Thank you so, so much for your amazing comment!! ❤️❤️❤️❤️❤️ I'm so happy to hear that you love my muffin recipes!!!