[Welcome to recipe #1 of Oat Week – Easter Edition! This post is sponsored by my wonderful friends over at Bob’s Red Mill – we’re using their Gluten Free Oat Flour and their Gluten Free Old Fashioned Rolled Oats for these Banana Bread Carrot Cake Muffins!]
So, I’ve been keeping a secret from you.
I knooow. I’m sorry. Not cool, Alexa. Not cool.
BUT. Does it help that I’ve been dyyyyying to tell you ever since I got word of it actually happening a couple of weeks ago? Like, I’ve wanted to tell pretty much everyone and anyone that would listen. So, today is big.
I’m working for Jessica from How Sweet It Is!
Gahhhh I KNOWWW. It doesn’t even seem real!
I reached out to her back in the fall of last year, and we met up at a restaurant here in Pittsburgh to chat about this awesome little corner of the internet that we call food blogging. She was actually the one who invited me to one of the best nights of my life. She has been an incredible resource for recipe, photography, and blogging inspiration, and I am completely honored that I get to call her my boss!
I still have my full-time job, but right now I’m helping with the How Sweet It Is social media! And…
I’m alsooooo helping her with a mini-BRUNCHSHOP at DeLallo Foods on April 16!! It’ll be a morning full of food photography, entrepreneurial tips, and eating delicious food, so, needless to say, I’m super excited! Be sure to grab the details and sign up over on How Sweet It Is today (but hurry, spots are limited!).
PHEW. Now that that knowledge-bomb has been dropped, let’s dive into this flavor bomb right here: Banana Bread Carrot Cake Muffins.
Are mashups still cool? I know they were all-the-rage when Glee was a thing, but is it still something that people do?
Related: is saying “all-the-rage” still cool?
If mashups aren’t cool anymore, they SHOULD be. Because we’re mashing up the king and queen of fruit and veggie-stuffed baked goods: banana bread and carrot cake.
I modeled this recipe after my Banana Nut Muffins, which are super-crazy moist, totally flavorful, and full of healthy ingredients like almond flour, nut butter, coconut oil, and oat flour! The only real difference is that we’re adding some nutmeg and carrots! I used my microplane grater to grate the carrots (I ended up with a beautiful orange carrot…mush), and I threw the grated carrot into a towel and wrung it out to remove some of the excess water. It still adds some carrot flavor without overpowering the banana or weighing down the muffins with extra liquid!
And if that wasn’t enough, we’re topping it with STREUSEL! (<– I can’t spell that word for the life of me) Making streusel is as easy as mixing wet and dry ingredients together, and it probably is my favorite part of these muffins. I used Bob’s Red Mill Gluten Free Oat Flour and Old Fashioned Rolled Oats in my streusel today, which made it unbelievably light, nutty in flavor, and totally addictive. The streusel added such a fun texture to these muffins, so while you could totally skip it, I highly encourage you dooooo eeeet.
These muffins aren’t overly sweet, so I prefer them with a nice drizzle of maple syrup – it really rounds out all of these warm and comforting flavors! Ahh and could you imagine serving them up at your Easter Brunch?! Seriously, the beeest.Print
Banana Bread Carrot Cake Muffins
- Yield: 5 muffins 1x
- 1 cup almond flour
- ¼ cup + 1/2 cup Bob’s Red Mill Gluten Free Oat Flour, divided
- 3 Tbsp. coconut flour
- 2 tsp. baking powder
- 1 tsp. + 1/4 tsp. cinnamon, divided
- 1/2 tsp. nutmeg
- pinch salt
- 2 tsp. apple cider vinegar
- ~1/2 cup milk of choice (see instructions)
- 4 Tbsp. coconut oil, divided
- 1 Tbsp. nut butter
- ¼ cup mashed ripe banana (~1/2 of a large banana)
- splash vanilla extract
- 2 and 1/2 Tbsp. maple syrup, divided
- 1/4 cup freshly grated carrot (not packed)*
- 1/4 cup Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
- Preheat the oven to 425 degrees F. Spray/grease a muffin tin and set aside.
- Add almond flour, 1/4 cup oat flour, coconut flour, baking powder, 1 tsp. cinnamon, and salt to a large bowl and whisk to combine. Be sure to whisk out any large clumps of flour.
- Add apple cider vinegar to a 1/2 cup measure. Fill the rest of the measure up with milk. Allow to sit for 5-10 minutes, or until it starts to curdle. This is your homemade buttermilk.
- Add 2 Tbsp. coconut oil to a small microwave-safe bowl, and melt in the microwave. Add almond butter, banana, vanilla, and maple syrup and mix well to combine. Add “buttermilk,” and mix well to combine.
- Place carrot into a towel and wring to remove excess liquid. Save liquid for smoothies or drinking, and add carrots to your liquid ingredients.
- Make your streusel: Melt remaining 2 Tbsp. coconut oil in a small bowl. Add 1/2 Tbsp. maple syrup and 1/4 tsp. cinnamon, and mix to combine. Add 1/2 cup oat flour and oats, and mix until crumbles form. Break up the big crumbles with your fingers.
- Add liquids to your dry ingredients and mix well until combined. The batter will be thick and fluffy.
- Fill muffin cups all the way to the top. Top with streusel, and gently press to make sure it sticks. You’ll probably have some leftover, but it’s a yummy snack!
- Bake for 5 minutes at 425 degrees F. WITHOUT OPENING THE OVEN DOOR, lower the oven temperature to 375, and bake for an additional 9-10 minutes, or until a toothpick inserted into the middle comes out clean. This method gives these muffins optimum rising power.
- Remove from oven and allow to sit in the muffin tin for 10 minutes. Remove muffins and place on a cooling rack to continue cooling.
- Enjoy slathered with nut butter or drizzled with maple syrup.
*I used my microplane grater, so I had carrot mush instead of carrot strands. But I’m thinking it’ll still work if you have strands.
A very special thank you goes to Bob’s Red Mill for sponsoring this post and for supplying me with some of their delicious products that I love for this recipe! All opinions are my own.
Affiliate links were used in this blog post. “Affiliate” is just a fancy way of saying that I get some money if you click on and purchase the products that are linked! The money I earn will go directly back into Fooduzzi, so I’d really appreciate you helping me “feed” my blogging efforts!!
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