Carrot Banana Muffins (Print Version)
# Ingredients:
→ Muffin Base
01 -
1½ cups mashed banana (about 3 medium bananas)
02 -
½ cup coconut sugar
03 -
1 teaspoon vanilla extract
04 -
¼ cup melted coconut oil
05 -
½ cup creamy almond butter
06 -
1 cup shredded carrots
07 -
1 teaspoon ground cinnamon
08 -
½ teaspoon nutmeg
09 -
1½ cups 1:1 gluten-free flour blend
10 -
½ teaspoon sea salt
11 -
1 teaspoon baking soda
→ Cream Cheese Filling
12 -
4 ounces cream cheese, softened
13 -
2 tablespoons cane sugar
14 -
2 teaspoons milk (dairy or non-dairy)
15 -
1 teaspoon gluten-free flour blend
16 -
½ teaspoon vanilla extract
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners, using every other cavity to allow room for rising.
02 -
In a large bowl, mash the bananas thoroughly. Whisk in coconut sugar, vanilla extract, melted coconut oil, and almond butter until well combined. Fold in the shredded carrots.
03 -
Add gluten-free flour, cinnamon, nutmeg, salt, and baking soda to the wet mixture. Use a spatula to combine everything until you have a smooth batter.
04 -
Using an electric mixer or stand mixer, whip together softened cream cheese, cane sugar, milk, gluten-free flour, and vanilla extract for 1-2 minutes until smooth and creamy.
05 -
Scoop batter into muffin liners using two scoops per cavity. Gently press down to combine. Transfer cream cheese mixture to a piping bag or plastic bag with corner cut, and insert into center of each muffin, squeezing until filling appears at top.
06 -
Bake for 23 minutes until golden brown. Allow muffins to cool for 30 minutes before serving.
# Notes:
01 -
Use freshly grated carrots for best flavor
02 -
Muffins can be made vegan by using vegan cream cheese and non-dairy milk
03 -
Use runny almond butter for easier mixing