Banana Carrot Muffins

Banana Carrot Muffins that are deliciously moist, soft and fluffy.  They’re bursting with banana flavour and you can’t even taste the carrot.  Minimal ingredients, 10 minutes of Prep, and 22 minutes in a hot oven and your house will be filled with the aroma of muffins.

Why You Should Make This Recipe:

• These muffins are naturally sweetened and contain no added sugar
• They’re high in fibre so they are more filling
• Only 10 minutes of prep
• 10 simple ingredients
• No food processor or blender required
• The recipe makes 10 regular sized muffins and can easily be scaled to make a double batch or mini muffins
• They are delicious on their own, or with a little butter
• The freeze for upto 2 months

Ingredients

Ingredient Notes:

• Bananas:  Don’t attempts to make this recipe with bananas that aren’t ripe or have any green bits on them.  They will not be sweet enough.  The riper the bananas the better, and the sweeter your muffins will taste.
• Coconut oil:  melt in microwave before adding to bananas
• Monkfruit Sweetener:  this is my preferred natural sweetener for this recipe, however you could also use Natvia Stevia which is another type of granulated sweetener.  Just make sure the alternative sweetener you’re using measures like sugar.
• Spice:  If you don’t have ground mixed spice, you could use ground cinnamon, ground cloves, or ground ginger in the same quantity.
• Carrot:  may be omitted if you choose.
• Vanilla:  Vanilla extra or vanilla bean extract will work. 

How To Make This Recipe

First of all, combine the dry ingredients into a large bowl:  spelt flour, baking powder, baking soda, mixed spice and monkfruit sweetener.  Mix together until combined

Then prep the banana and carrot.  Peel and mash the banana, and grate the carrot.  Add the banana and carrot into a new bowl, along with the egg, melted coconut oil, and vanilla.  Mix together.

Next, Add the wet ingredients to the dry ingredients, and very gently stir to combine.  A spatula is best for this.  Overmixing the batter will take the air out of the muffins and make them tougher, so gently mixing until just combine is the ticket.

Finally spoon the muffin batter into a muffin tray and fill until 2/3 full.  If you have a silicone muffin tray you can get away with not using paper liners, but if using a metal muffin tray, Id recommend using a spray oil, along with the paper liners to ensure they will come out nicely once cooked.

Cook in a hot oven for 22 minutes, and then let them rest at room temperature for 15 minutes.  Remove from muffin tray to cool completely and store in an air tight container at room temperature. These sugar free banana muffins will last for 5 days.

Recipe Tips

These banana carrot muffins are easy to make and you don’t need any special appliances.  They are so moist and fluffy thanks to the oil, and they are full of banana flavour.  They are a perfect snack size and great for lunchboxes and healthy treats.  They’re also dairy free, high in fibre, and are naturally sweetened.

More Sugar Free Baking Recipes

• Easy Oat Flour Banana Bread
• The Best Ever Chocolate Avocado Cake
• Simple Low Carb Carrot Cake
• Dairy Free Chocolate Brownies
• Peanut Butter Date Cookies

Banana Carrot Muffins

Kim

Soft and moist Banana Carrot Muffins that are easy to make and full of nutrition, also high in fibre and naturally sweetened with no added sugar.

5 from 2 votes

Print Recipe

Prep Time 10 mins

Cook Time 22 mins

Total Time 32 mins

Course Snack

Cuisine Australian

Servings 10 muffins

Calories 178 kcal

Ingredients

  

1x2x3x

• 1 1/2 cups Spelt Flour (see note 1)
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 3/4 cup Monkfruit Sweetener (see note 2)
• 3 medium Ripe Bananas (see note 3)
• 1 cup grated Carrot
• 1 medium Egg
• 1/3 cup Coconut Oil (melted)
• 1 tsp Vanilla Extract
• 1 teaspoon Ground Mixed Spice

Instructions

 

• Preheat oven to 180 degrees C, or 350 degrees F.
• Using a large bowl, add the spelt flour, baking powder, baking soda, mixed spice and monkfruit sweetener to a bowl and stir to combine
• In a separate bowl, peel and mash the bananas with a fork, then add the grated carrot and mix together.
• Whisk the egg separately in a small bowl and add to the bananas and carrot, stirring through. Next, add the melted coconut oil and vanilla extract directly to the banana mixture, stirring through gently.
• Add the banana mixture to the flour bowl, and gently stir together until its just combined. Its important to not overstir the batter as it will make the muffins tough.
• Using either a silicone muffin mold, or paper inserts into a metal muffin tin, spoon the muffin mixture evenly across 10 regular sized muffin cases, filling each one to about 2/3.
• Baked for 22 minutes in oven at 180 degrees C, or 350 degrees F. To test if they are cooked, insert a cake skewer or toothpick into the centre. If it comes out clean, they are cooked.
• Let muffins cool for 5 to 10 minutes in the muffin tray, then gently remove them and set on a wire rack to cool to room temperature.
• Once at room temperature, store in an air tight container. On the bench They’ll last for around 3 to 4 days. Alternatively you can freeze them for upto 2 months.

Notes

1. Spelt Flour:  this is a wheat free flour available from supermarkets.  Can be substituted with regular Plain Flour.
2. Monkfruit Sweetener: this is my preferred natural sweetener for this recipe, however you could also use Natvia Stevia which is another type of granulated sweetener. Just make sure the alternative sweetener you’re using measures like sugar.
3. Bananas: Don’t attempts to make this recipe with bananas that aren’t ripe or have any green bits on them. They will not be sweet enough. The riper the bananas the better, and the sweeter your muffins will taste.
4. Coconut oil: melt in microwave before adding to bananas
5. Spice: If you don’t have ground mixed spice, you could use ground cinnamon, ground cloves, or ground ginger in the same quantity.
6. Carrot: may be omitted if you choose.
7. Vanilla: Vanilla extra or vanilla bean extract will work.

Nutrition

Calories: 178kcalCarbohydrates: 34gProtein: 4gFat: 8gSaturated Fat: 6gFiber: 14gSugar: 5g

Keyword banana carrot muffins

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