Carrot Cake Muffins

Do you need a grab and go breakfast idea? We got your back! Try this recipe below!



  • 1 1/2 cups mashed bananas
  • 1/3 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cup all-purpose gluten free flour
  • 1 cup shredded carrots
  • 1 teaspoon cinnamon
  • 1/4 cup crushed walnuts


  1. Preheat the oven to 375 F, add in muffin holders into tins or spray the muffin tins lightly.
  2. Add mashed bananas into a large bowl.
  3. Add the maple syrup, oil, baking soda, baking powder, salt, flour, cinnamon into a seperate bowl and mix.
  4. Add the mashed banana into the dry ingredients and combine well.
  5. Fold the carrots and walnuts into the batter.
  6. Spoon the batter into each muffin tin, fill to the top.
  7. Bake for 25 minutes or until muffins are golden brown.
  8. Serve and enjoy!

*Can be kept frozen for up to 2 months!*