Yield: 12 Muffins
Gluten Free Banana Carrot Flaxseed Muffins
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
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.