Gluten Free Banana Carrot Protein Muffins

Gluten Free Banana Carrot Protein Muffins

Kickstart the school year with these protein-packed muffins! Loaded with bananas, carrots and oats, then amped up with our protein powder, they’re a quick and easy option for grab and go energy on busy mornings.
Servings
12 servings
Prep time
12 minutes
Cook time
20 minutes
Passive time
n/a

Ingredients

Muffins
  • 2 cups Almond Flour spooned and leveled (186 g)
  • ⅔ cup Gluten Free Old Fashioned Rolled Oats (75 g)
  • ⅓ cup Almond Protein Powder (44 g)
  • 2 tsp Ground Cinnamon
  • 1 ½ tsp Baking Soda
  • ½ tsp Salt
  • ½ tsp Ground Nutmeg
  • ¼ tsp Ground Cloves
  • ¼ tsp Ground Cardamom
  • 2 Eggs, room temperature (112 g)
  • ½ cup Coconut Milk, room temperature (118 mL)
  • ⅓ cup Melted Unsalted Butter (57 g)
  • ¼ cup Maple Syrup (59 mL)
  • 1 cup grated Carrots, packed about 1 large carrot (75 g)
  • 1 cup diced Banana about 1 banana (102 g)
  • ½ cup Chopped Pecans (63 g)
  • ½ cup Flaked Coconut (30 g) or Chocolate Chips (87 g)
  • ¼ tsp Vanilla Extract
Topping
  • Flaked Coconut (optional)

Instructions

  1. Preheat oven to 350°F. Line a standard-sized muffin tin with 12 paper cups. Set aside.
  2. In a large bowl add almond flour, oats, protein powder, cinnamon, baking soda, salt, nutmeg, cloves and cardamom. Whisk to combine and set aside.
  3. In a small bowl add the eggs, coconut milk, melted butter and maple syrup. Whisk to combine.
  4. Add the wet mixture to the dry ingredients, using a spatula to combine. Fold in the carrots, banana, pecans, and coconut or chocolate chips. (Note: Batter will be thick).
  5. Fill the cavities of the muffin tin until full. Sprinkle the tops with flaked coconut (if desired).
  6. Place the muffin tin in the oven on the center rack and bake for 20-25 minutes (rotating the pan halfway through baking), or until a toothpick inserted into the center of the muffins comes out clean.
  7. Let cool for 5 minutes before removing muffins from the tin and placing them onto a baking rack to cool an additional 5 minutes before serving.

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