Gluten Free Banana Carrot Flaxseed Muffins
One of my favourite things to make for snacks on the go are muffins. You can create so many healthy combinations, and they make great options when I need a quick bite. These Gluten Free Banana Carrot Flaxseed muffins are quickly becoming my new muffin fav.
Moist and delicious, these muffins are filling and have a nice crunch thanks to the flaxseed. Inspired by my Gluten Free Banana Carrot Loaf Cake, these have less sugar and no frosting making it a healthy option for munching and snacking.
Let’s Talk Ingredients for these Gluten Free Banana Carrot Flaxseed Muffins.
The main ingredients for these muffins are quick simple:
- Gluten Free 1:1 Baking Flour Blend
- Ripe Bananas
- Grated Carrots
- Melted Coconut Oil – we used this local brand and it works well in all our other baked goods.
- Flaxseed – I love adding this in muffins. Not only are they good for you, they also make the muffins more filling so you can eat one and be satisfied.
How to Serve these Gluten Free Banana Carrot Flaxseed Muffins
When I think of recipes with carrot, my mind always goes to Carrot Cake and Cream Cheese Frosting. We want to keep these muffins healthy so I don’t think adding cream cheese frosting is the way to go, but a spread of plain cream cheese when they are warm takes these muffins from great to amazing!
Make these Gluten Free Banana Carrot Flaxseed Muffins your own.
What I love about this recipe is that you can make it your own with a few substitutes and add-ins.
- Things you can add/substitute include:
- Chocolate chips instead of flaxseed
- Coconut & flaxseed
- Chopped Nuts
- Pumpkin Spice instead of Cinnamon
I hope you enjoy the recipe and as always if you try it, don’t forget to tag us on social or comment and let us know. Happy Fall Baking Foodies
Love always,
Gluten Free Banana Carrot Flaxseed Muffins
Ingredients
- 1 1/2 cups gluten free 1:1 Baking Blend
- 1 teaspoon baking teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/3 cup melted coconut oil
- 2 eggs
- 1 teaspoon vanilla
- 3 bananas mashed
- 1 cup grated carrots
- 1/4 cup golden flaxseed + more for topping
Instructions
- Preheat oven to 350°F. Line a 12 cup muffin pan with liners and set aside.
- In a medium bowl combine, GF baking flour, baking soda, baking powder, cinnamon and salt. Whisk to combine and set aside.
- In a large bowl combine mashed bananas, eggs, coconut oil, brown sugar and vanilla. Whisk to combine, then add the dry ingredients and whisk until just combined, making sure not to over mix.
- Next fold in the carrots and the flaxseed, then using an ice cream scoop or measuring cup, divide the batter evenly among the 12 cups. Top with a sprinkle of flaxseed, then bake for 15-20 minutes or until the muffins are golden and a toothpick stuck in the centre comes out clean.
- Let cool slightly in the pan then transfer to a cooling rack to cool completely.
- Serve warm with a little cream cheese or jam.
