Banana Bread Carrot Cake Muffins

5 from 1 reviews


  • 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


  1. Preheat the oven to 425 degrees F. Spray/grease a muffin tin and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Place carrot into a towel and wring to remove excess liquid. Save liquid for smoothies or drinking, and add carrots to your liquid ingredients.
  6. 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.
  7. Add liquids to your dry ingredients and mix well until combined. The batter will be thick and fluffy.
  8. 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!
  9. 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.
  10. 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.
  11. 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.

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