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–+ servings
the insides of a muffin with specks of carrot through it
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5 from 7 votes

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.
Prep Time15 minutes
Cook Time19 minutes
Total Time34 minutes
Course: Bread, Snack
Cuisine: Any
Diet: Gluten Free, Vegan
Servings: 8 muffins
Calories: 219kcal
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.
    125 g Carrot, 135 g Ripe banana, 80 ml Maple Syrup, 90 ml Dairy free milk, 1 teaspoon Vinegar, 1 teaspoon Vanilla extract, 2 tbsps Neutral oil
    shredded carrots in a wet ingredients in a glass bowl
  • 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).
    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
    chopped walnuts in batter in a glass bowl
  • In a small bowl, combine the crushed walnuts and maple syrup.
    35 g Walnuts, ½ teaspoon 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.
    unbaked batter in 8 cups of a pink muffin tray
  • 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.
    8 baked golden muffins topped with chopped walnuts in a pink muffin tray

Video

Notes

 
 
US tablespoons and cups have been used in this recipe: 1 teaspoon equals 5 ml; 1 tablespoon equals 15 ml; 1 cup equals 240 ml
 

Nutrition

Serving: 1muffin | Calories: 219kcal | Carbohydrates: 34g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 103mg | Potassium: 260mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2667IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 1mg