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4.72 from 7 votes

Easy Healthy Banana Carrot Muffins Recipe

Healthy, grain-free, and dairy-free Banana Carrot Muffins are made with wholesome ingredients like almond flour, honey, bananas, carrots, dates, and nuts. This muffin recipe freezes beautifully and makes a perfect on-the-go breakfast or midday snack.  
Author: Pamela, adapted from the True Food Cookbook

Ingredients

  • 2 cups blanched almond flour not almond meal I use Honeyville.
  • 2 teaspoons baking soda
  • ½ teaspoon sea salt
  • 1 Tablespoon ground cinnamon
  • ½ cup unsweetened shredded coconut
  • 3 large eggs at room temperature
  • 3 very ripe bananas* mashed
  • 2 Tablespoons raw honey
  • 1/4 cup 4 Tablespoons unrefined coconut oil or unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon apple cider vinegar or white vinegar
  • 1 cup dates pitted and chopped (or raisins or dried cherries)
  • 2 medium carrots peeled and shredded
  • ¾ cup chopped walnuts or pecans

Instructions

  • Preheat the oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
  • In a large bowl, mix together the almond flour, baking soda, salt, cinnamon and coconut. In another bowl, whisk the eggs, bananas, melted coconut oil, honey, vanilla and vinegar together, making sure that the oil is well incorporated into the other ingredients.
  • Stir the wet ingredients into the dry ones. Fold in the dates, carrots, and walnuts. Divide the batter among the muffin cups. You will fill the cups to the top since these muffins don’t rise very much.
  • Bake for 40 minutes, until golden brown or a skewer inserted into the center of a muffin comes out clean. (Since there is no actual flour, the muffins will not rise significantly.) Cool in the pan or on a wire rack for 5 minutes, then turn out the muffins onto the rack and let cool to warm or room temperature.

Notes

Expert Tips
If you don’t have overripe bananas, substitute ¾ cup unsweetened applesauce + an extra 2 Tablespoons raw honey
This recipe calls for blanched almond flour, which is much finer and lighter than almond meal. Bob's Red Mill "almond flour/meal" is not fine enough. You can use almond meal in this recipe, but the results will be heavier and coarser.
Storage Tips
To store muffins, let them cool completely after baking. Place them in an airtight container with a paper towel on the bottom and top to absorb moisture, and keep them at room temperature for up to 2 days.
For longer storage, refrigerate the leftover muffins in an airtight container for up to 5 days. To freeze them, wrap each muffin in plastic wrap or aluminum foil, place them in a resealable freezer bag or airtight container, and freeze for up to 3 months. Thaw frozen muffins in the refrigerator overnight or at room temperature for a few hours.