Flourless Carrot Cake Banana Muffins
You guys are going to love these Flourless Carrot Cake Banana Muffins! They are made with no flour, oil or refined sugar, but with a delicious flavor and the perfect texture, you’d never guess it. They are easy to make with simple ingredients and are naturally gluten free. Perfect for a grab-n-go breakfast or after school snack!
This recipe is sponsored by the Sioux Honey Association Co-op; however, all thoughts and opinions are my own.♡
When we’re enjoying a leisurely weekend morning, I’ll often whip up a batch of muffins to get everyone’s day off to a great start. My kids can be a bit picky about everything from meatloaf to muffins… EVERYTHING! But I’ve been making these Flourless Carrot Cake Banana Muffins for years, and my kiddos gobble them up! You’re going to love these muffins too! They come out perfect every time!
It’s no wonder my kids love these, they have such a wonderful flavor – thanks to the honey. I absolutely LOVE baked goods made with honey. And honey really adds something special to the flavor and texture. I especially LOVE using honey from the Sioux Honey Association Co-op. There’s just no beating Sioux Honey!
It’s super awesome that Sioux Honey is a co-op, not a corporation, so they’re able to keep their focus on what’s best for their beekeepers, their honey and their customers. In fact, the beekeepers are the operators of the co-op and they are the ones making the decisions to do what’s best for the honey and the families who buy their honey.
It makes me feel good to know I’m feeding my family a product I can trust to be of the highest quality. The exact reason why my honey comes from Sioux Honey Association Co-op. You can find their products in most major grocery stores or they are available online at www.siouxhoney.com. You can also learn more and watch the short story behind Sioux Honey products on the site.
HOW TO MAKE FLOURLESS CARROT CAKE BANANA MUFFINS:
These muffins are super easy because the ingredients are mixed in a blender or food processor. If you don’t have a blender or food processor, no worries. To mix by hand, use pre-ground oat flour.
This recipe starts with basic ingredients that are probably in your pantry – oats, cinnamon, nutmeg, baking powder, baking soda and salt. The wet ingredients of eggs, Greek yogurt, honey, and vanilla extract are mixed into the dry ingredients to form a smooth batter. Divide your batter into the muffin pan, then all that’s left to do is wait for your muffins to cook! Once cooled, top the muffins with plenty of cream cheese glaze and toasted coconut, then serve and enjoy.
TIPS FOR CARROT CAKE MUFFINS
- The batter can be made in advance. You can refrigerate the batter for up to one day before you plan to use it.
- Enhance your carrot cake muffins by adding 1/4 cup of mix-ins to the batter such as chopped nuts, raisins or miniature chocolate chips.
- Either use paper muffin liners, or simply spray the muffin tin with cooking spray before pouring in the batter.
- Not a fan of cream cheese? Leave the glaze off. These muffins are seriously delicious without the glaze. A drizzle of honey or almond butter would be delicious too!
HOW TO STORE CARROT CAKE MUFFINS
These muffins freeze beautifully – simply place them in a resealable bag then freeze for up to 3 months. You can either thaw your muffins at room temperature, or warm them up in the microwave when you’re ready to eat. This recipe makes 12 muffins, but can easily be doubled to make 24 muffins if you’re banking on having extras for the freezer.
My kids are already asking for another batch of these carrot cake muffins, and I’m totally happy to oblige!
LOOKING FOR OTHER HEALTHY MUFFIN RECIPES? TRY THESE OTHER FAVORITES:
Flourless Carrot Cake Banana Muffins
- 1 1/2 cups rolled oats
- 2 tablespoons ground flaxseed
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large large egg
- 6 tablespoons almond butter
- 1/4 cup honey
- 2 teaspoons vanilla extract
- 2 medium-size ripe bananas (about 1 cup)
- 1 cup shredded carrots (about 2 medium-size carrots)
- toasted coconut flakes (optional for topping)
For the cream cheese glaze (optional):
- 3 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- Preheat oven to 350°F and line a muffin pan with paper liners or grease each cavity with oil.
- Add all dry ingredients (oats through salt) to a blender or food processor, and process on until the oats become flour-like.
- Add all of the remaining ingredients except for the carrots, and process until the batter is smooth. You may need to stop and scrape down the sides of the blender.
- Transfer the batter to a mixing bowl and stir in the carrots, being careful not to over mix the batter.
- Spoon the batter into the prepared muffin pan.
- Bake for about 20 minutes or until an inserted toothpick comes out clean.
- Allow muffins to cool. Then, in a small bowl whisk together the cream cheese, powdered sugar and milk. Drizzle the glaze on top of each muffin or dip each muffin top into the glaze. If using, sprinkle coconut flakes over the tops.
- These muffins stored in the fridge and will stay good for up to a week, or frozen for up to 3 months.