Carrot Banana Muffins

November 6, 2009
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Ingredients
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Paleo Carrot Banana Muffins are purely fruit sweetened and super easy to make. This yummy muffin is made with an almond flour base, sweetened with dates and bananas, and studded with carrots and walnuts. People tell me these are the best paleo muffins they’ve ever made!

Similar to a sunshine muffin or a morning glory muffin, this healthy muffin recipe is wonderful at breakfast with a cup of my liver cleansing, alkalizing, Dandelion Coffee. I’ve been drinking this caffeine-free coffee for decades and absolutely love it.

Ingredients
Serves:
18muffins
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Instructions
  1. In a small bowl, combine almond flour, baking soda, salt, and cinnamon
  2. In a food processor, combine dates, bananas, eggs, vinegar, and oil
  3. Transfer mixture to a large bowl
  4. Blend dry mixture into wet until thoroughly combined
  5. Fold in carrots and walnuts
  6. Spoon mixture into paper lined muffin pan
  7. Bake at 350°F for 25-30 minutes
  8. Cool in pan for 1 hour
  9. Serve
I absolutely love your recipes. They are simple, use minimal, healthy ingredients, are so tasty, and aren't full of a million steps. Thank you! ?
— Heather

The Philadelphia Inquirer included The Gluten-Free Almond Flour Cookbook in an article called “Gluten-Free But Still Tasty.” So many people tell me this is the first grain-free cookbook they ever owned. I wrote it in 2008 and we could not put the words “grain-free” or “paleo” in the title since those terms were so foreign!

This healthy Carrot Banana Muffin recipe is based on one by Heidi at 101 Cookbooks. I took her Fruit Sweetened Carrot Cake recipe and made it gluten-free and grain-free while lowering the amount of fruit sweetener in it.

Here are some of my low-carb almond flour muffin recipes for you!

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54 responses to “Carrot Banana Muffins”

  3. Awesome recipe. I bake these for my ailing mother and it’s the highlight of her day. She just loves these muffins and I love how healthy they are.
    Thank you!
    Thank you!

    Reply

    • Jim, what a treasure you are! Your mother is very lucky to have a son who bakes healthy treats for her. Glad to be part of something that brightens her day :-)

      Reply

    • Ashley, I let them cool overnight and then wrap in a paper towel and place in the fridge for up to one week. I’m so happy to hear this recipe is great :-)

      Reply

  5. This recipe sounds great! I was wondering if you think this could work as a cake? I like that it is sweetened with fruit and have been looking for a recipe like this. I thought to make it as a cake and then make a cashew cream icing to go with it.

    Reply
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