These gluten free banana carrot muffins are one of my more wholesome recipes of late. I wanted to develop a recipe that was *just* sweet enough with wholesome ingredients that would make for the perfect gluten free breakfast muffin. I think these soft and delicious muffins really fit that bill.
Gluten free banana carrot muffins
These muffins are an easy and delicious make ahead snack, breakfast or treat. They’re made with carrot, banana, greek yoghurt (or a plant based alternative) and wholegrain gluten free flours. They’re fluffy yet moist and have a delicious waft of cinnamon.
I use light brown sugar in these muffins, but you can use rapadura or maple sugar (not maple syrup) if you prefer. I also use lactose free Greek yoghurt (Jalna brand) but coconut yoghurt also works well.
All in all, these gluten free banana carrot muffins are egg free, xanthan gum free, starchy flour free and nut free. They are also easily made dairy free and vegan with coconut yoghurt and plant based milk.
FODMAP notes
Ripe bananas are low FODMAP in 35g serves, or 1/3 medium banana. This recipe uses 150g ripe banana, which means a low FODMAP serve is around 2 muffins.
You can also use ripe lady finger bananas, which are low FODMAP in 112g serves.
Use low FODMAP yoghurt and milk to keep these muffins low FODMAP. I used Jalna full fat lactose free Greek yoghurt here. It’s lovely and thick, has all the best properties of Greek yoghurt and has no weird ingredients.
Can I use a sugar alternative in these muffins?
I have no experience with sugar alternatives so I can’t offer any advice here. This includes allulose, stevia and monkfruit. If you try to use it, you will be experimenting!
Can I make these gluten free banana carrot muffins vegan?
Yes! Simply use a plain and thick coconut yoghurt in place of the Greek yoghurt to make these muffins vegan. Be sure to use a plant based milk as well.
Optional additions for your muffins
Personally, I love adding some hemp seeds to my muffins. Hemp seeds are a great vegan source of protein and give the muffin tops a delicious crunch.
Some finely chopped nuts never go astray (I like walnuts here).
You could experiment with using a flavoured yoghurt to add a new dimension to the muffins. Make sure it’s not heavily sweetened. I would recommend a banana or blueberry Greek style yoghurt.
Chai spices would work nicely here, although the cinnamon holds it’s own.
I haven’t tested adding protein powder yet, but I will update the post when I do.
More gluten free muffin recipes
- Vegan, gluten free blueberry muffins
- Gluten free choc chip muffins
- Gluten free white chocolate raspberry muffins
- Vegan, gluten free sourdough chocolate muffins from Intolerance Friendly Kitchen
- Gluten free carrot muffins
Gluten free banana carrot muffins
Ingredients
- 160 g (1 cup)* fine white rice flour
- 60 g (1/2 cup)* buckwheat flour
- 4.5 g (1/2 teaspoon) baking soda
- 1 teaspoon ground cinnamon
- pinch of fine salt
- 150 g carrot skin on
- 150 g ripe banana, mashed see notes
- 150 g thick plain yoghurt I have tested Lactose free Greek yoghurt and coconut yoghurt
- 100 g light brown sugar or rapadura sugar
- 80 ml (1/3 cup)* neutral flavoured oil (I used vegetable oil)
- 125 ml (1/2 cup)* milk of choice
- Hemp seeds for topping (optional)
Instructions
- Preheat the oven to 180C/356F. Line 9 holes of a muffin tin with muffin liners or grease them well.
- Whisk to combine the flours, baking soda, cinnamon and salt in a medium mixing bowl. Set aside.
- Grate the carrots (Ieave the skin on) on the large side of your grater. Transfer the grated carrot to a food processor and process to chop into fine pieces. This ensures the batter cooks evenly and you don’t end up with stringy bits of carrot in your muffins. If you don’t have a food processor, you can chop the grated carrot finely.
- Add the carrots and remaining ingredients to the bowl and whisk until a batter forms.
- Spoon the mixture into the prepared muffin liners, right to the top. Once you’ve used all the batter, bake the muffins for 20-25 minutes or until domed and lightly golden. Allow them to cool a little before eating, and completely before storing in an airtight container. They keep well in an airtight container for a number of days.
Notes
- Ripe bananas are low FODMAP in 35g serves, or 1/3 medium banana. This recipe uses 150g ripe banana, which means a low FODMAP serve is around 2 muffins.
- You can also use ripe lady finger bananas, which are low FODMAP in 112g serves.
- Use low FODMAP yoghurt and milk to keep these muffins low FODMAP.
I was a bit sceptical about these but they are really yum! Not too sweet but just enough to give you a little sweet treat. I only grated the carrot as I was to lazy to get the food processor out but it still turned out fine. Not sure if I missed it but I assumed that you needed to mash the banana to add to the mixture? Definitely one to make again!
You’re right Rachel! I’ve amended the post to make that clear, thank you 🙂 Glad you enjoyed them!
Very yummy! I didn’t have enough yoghurt so topped up with some grated apple, used water and tahini instead of milk, date paste for sugar and dropped the oil a bit as the apple made it wetter. Super good! Thank you.