Gluten Free Banana Carrot Flaxseed Muffins


Prep time: 10 minutes

Cook time: 20 minutes

Serves: 12 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 and I hope they become yours too!

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. 

Things you can add/substitute include:

  • Chocolate chips instead of flax seed
  • Coconut & flax seed
  • Chopped Nuts
  • Pumpkin Spice instead of Cinnamon
View Print Layout
Print Recipe
Close Print
  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Serves: 12 muffins

Healthy and delicious these Gluten Free Banana Carrot Flaxseed muffins are dairy free and our new favourite muffin!


  • 1 1/2 cups Gluten Free 1:1 Baking Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/3 cup melted coconut oil, or vegetable oil
  • 2 whole eggs
  • 1 teaspoon vanilla
  • 3 bananas mashed
  • 1 cup grated carrots
  • 1/4 cup golden flaxseed, plus more for topping


  • 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.

Leave a Reply