You guys are going to love these Flourless Carrot 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!

a carrot cake muffin with a bite out

Flourless carrot banana muffins are the perfect way to start your day! I’ve been making them for years, and my kiddos always 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.

bottle of honey near muffins that have a white icing

How to make this recipe

These banana 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.

steps for making carrot cake muffins in the blender

Expert tips

  • 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!

Storage recommendations

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.

muffins with white icing on a white serving tray and some in a muffin baking pan

My kids are already asking for another batch of these carrot cake muffins, and I’m totally happy to oblige!

More muffin recipes

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carrot muffins with cream cheese frosting and a toasted coconut topping
a carrot cake muffin with a bite out
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Flourless Carrot Banana Muffins

You guys are going to love these Flourless Carrot 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!
Author: Kim

Ingredients

  • 1 1/2 cups (120g) rolled oats
  • 2 tablespoons (14g) ground flaxseed
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 6 tablespoons (96g) almond butter, or another nut butter or seed butter
  • 1/4 cup (80g) honey
  • 2 teaspoons (10ml) vanilla extract
  • 2 medium (200g, about 1 cup) ripe bananas
  • 1 cup (115g, about 2 medium-sized) shredded carrots
  • toasted finely shredded coconut flakes and/or finely chopped pecans/walnuts (optional for topping)

For the cream cheese glaze (optional):

  • 3 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon milk of your choice to thin the glaze, (use more as needed to get the consistency right)

Instructions 

  • 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, about 10 seconds.*
  • Add all of the remaining ingredients except for the carrots, and process until the batter is smooth, about 30 seconds. 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, filling each one about 3/4 of the way full.
  • Bake for 18–20 minutes, until the tops of the muffins begin to turn golden brown and a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
  • To make the glaze, place cream cheese in medium microwave-safe bowl or large glass measuring cup and microwave on high for about 20 seconds or until cream cheese is a bit warm and a little runny. Stir in powdered sugar and milk; add more milk if necessary until glaze reaches desired consistency.
  • Drizzle the glaze on top of each muffin or spread over each muffin or you can dip the tops of the muffins into the glaze. If using, sprinkle coconut flakes and/or chopped nuts over the tops.

Notes

*Alternatively, you can replace the oats with 1 cup + 1 tbsp (121g) of oat flour and mix everything by hand.
**Optional cream cheese glaze is not calculated in the nutritional information.
These muffins can be stored in an airtight container at room temperature for up to 2 days, in the fridge for about 5 days or in the freezer for up to 3 months.
Serving: 1muffin, Calories: 190kcal, Carbohydrates: 25.8g, Protein: 6.6g, Fat: 7.2g, Saturated Fat: 0.9g, Polyunsaturated Fat: 0.8g, Monounsaturated Fat: 0.8g, Cholesterol: 31mg, Sodium: 201.6mg, Potassium: 199.1mg, Fiber: 4.2g, Sugar: 8.6g, Vitamin A: 3880IU, Vitamin C: 2.4mg, Calcium: 554mg, Iron: 1.4mg

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