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a carrot cake muffin with a bite out

Flourless Carrot Cake Banana Muffins

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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!
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 190
Author Kim

Ingredients

  • 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

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.
  • 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.

Notes

*Feel free to replace the rolled oats with 1 cup of oat flour and stir everything by hand.
**You will not use all of the cream cheese glaze and there is actually very little on each muffin, so it is not calculated in the nutritional information.

Nutrition

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