Gluten free carrot banana muffins that are moist, soft, and naturally sweetened with banana and maple syrup. Filled with grated carrot and walnuts for a lovely texture. Vegan friendly.

I love how easy these muffins are to make. They’re the perfect grab-and-go snack for both adults and kids. Just mix, bake, and enjoy.

Other vegan gluten free muffins I love baking include banana pumpkin muffins and savory zucchini muffins.

the insides of a muffin with specks of carrot through it — Wouldn't you agree that baking muffins at home smells so delightful?!

Ingredients

bowls of flour, walnuts, oil, brown syrup and carrot and banana laid out

The complete list of ingredients with measurements, can be found in the full recipe card below.

For fluffier muffins, sift gluten-free all-purpose flour (choose your preferred blend) and oat flour into the batter. This helps lighten the texture. Important: Use certified gluten-free oat flour, as some brands process oats in facilities that handle gluten. This is the gluten free oat flour I like.

As this is an eggless muffin, I am using a combination of gf baking powder and baking soda as the leavening agent in combination with vinegar to help these muffins rise and not be dense.

Janelle's Tips

Let the batter sit for 5 minutes before baking. This helps create a fluffier muffin as the baking powder and baking soda react with vinegar.
Use a scale for accurate measurements.
Store in an airtight container in the fridge for up to 5 days.
These freeze really well too.

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

Gluten Free Carrot Banana Muffins

Gluten free carrot banana muffins that are moist, soft, and naturally sweetened with banana and maple syrup. Filled with grated carrot and walnuts for a lovely texture. Vegan friendly.

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Course: Bread, Snack

Cuisine: Any

Diet: Gluten Free, Vegan

Prep Time: 15

Cook Time: 19

Total Time: 34

Servings: muffins

Author: Janelle Hama

Ingredients

Dry Ingredients

80 g Gluten free All Purpose flour
130 g Oat flour
½ teaspoon Baking soda
¼ teaspoon Baking powder
½ teaspoon Ground cinnamon
½ teaspoon Ground ginger
35 g Walnuts crushed

Wet Ingredients

125 g Carrot grated
135 g Ripe banana mashed
80 ml Maple Syrup
90 ml Dairy free milk
1 teaspoon Vinegar
1 teaspoon Vanilla extract
2 tbsps Neutral oil + more for greasing muffin tray

Topping

35 g Walnuts crushed
½ teaspoon Maple syrup

Metric - US Customary

Instructions

Preheat a fan-forced oven to 180°C (356°F). Grease 8 cups in a non-stick muffin tray with neutral oil. (I used a muffin tray with cups measuring 7cm x 3cm / 3in x 1in.)
In a mixing bowl, whisk together the dairy-free milk and vinegar. Set aside for 5–10 minutes to curdle. Add the mashed banana, maple syrup, neutral oil, vanilla extract, and grated carrot to the bowl. Whisk until well combined.
Sift in the gluten-free all-purpose flour, oat flour, baking powder, baking soda, cinnamon, and ginger. Gently fold to combine. Then fold in the crushed walnuts. Let the batter sit for 5 minutes (see tips above).
In a small bowl, combine the crushed walnuts and maple syrup.
Evenly divide the batter into the greased muffin cups. Spoon the walnut topping onto each muffin. Gently flatten the tops using the back of a wet spoon to help them bake evenly and rounder.
Bake for approximately 19 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.