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© 2019 Danielle Krupa

Carrot-Banana Mini Muffins (V, GF)


These Carrot-Raisin Muffins Are: 

  1. Healthy

  2. Vegan

  3. Gluten Free

  4. Refined Sugar Free

  5. Perfect for babies and toddlers

  6. Easy enough for kids to make

  7. Delicious

  8. Portable

Print

Carrot-Banana Mini Muffins (V, GF)

Serves: 30 mini-muffins

Ingredients

  1. 2 cups all-purpose gluten-free flour blend (I use this)

  2. ½ teaspoon baking powder

  3. ½teaspoon baking soda

  4. ½teaspoon salt

  5. ½ teaspoon cinnamon

  6. 3 very ripe bananas, mashed

  7. ¼ cup pure maple syrup

  8. ¼ cup unsweetened almond milk

  9. ¼ cup melted coconut oil

  10. 1 teaspoon vanilla extract

  11. 2 large carrots, peeled and grated

Instructions

  1. Preheat oven to 375 and line a mini muffin pan with liners or spray with cooking spray.

  2. Whisk dry ingredients together in a large bowl. In a separate bowl whisk together bananas, maple syrup, almond milk, oil, and vanilla. Slowly stir the wet ingredients into dry ingredients, fold in carrots. Place 1 tablespoon of batter into muffin pans. Bake for 25 minutes or until center comes out dry on a toothpick. Cool and enjoy!

3.3.3070

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