Flourless Carrot Banana Muffins

Carrot banana muffins topped with icing and toasted coconut.

Flourless Carrot Banana Muffins

You will 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!

Course Breakfast, Snack

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 190

Author Kim

Ingredients

1 1/2 cups (120g) rolled or quick 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 12 cup muffin pan with nonstick cooking spray and line with muffin liners. This guarantees that the muffins will not stick to the liners or the pan.
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.

Storing leftovers: These will keep stored in an airtight container at room temperature, on the counter, for 1 to 2 days. For longer storage, transfer them to the fridge for 4 to 5 days.

To freeze: Allow to cool completely after baking, then place them in an airtight container or reusable bag and freeze for up to 3 months. When you’re ready to eat them, you can microwave them for 45 seconds or until warm. I recommend freezing them without the the glaze and then adding it just before enjoying. This recipe makes 12 muffins, but can easily be doubled to make 24 muffins if you’re banking on having extras for the freezer.

Nutrition