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gluten free banana carrot nut muffins

(1 rating)
luvinit avatar
Recipe by
Doris Kinney
@luvinit
Merrimack, NH

This recipe came about since I wanted something more than a banana muffin. The grated carrot adds a new level to the taste. The flour mix you use is up to the user I use my mix (potato starch, tapioca flour, rice flour, sorghum and millet). if your flour mix has xantham in it just omit it from recipe.Enjoy

(1 rating)
yield 12 serving(s)
prep time 10 Min
cook time 20 Min

Ingredients For gluten free banana carrot nut muffins

  • 3-4
    bananas, smashed
  • 1/3 c
    butter, melted
  • 3/4 c
    cane sugar
  • 1 tsp
    vanilla
  • 1
    egg, beaten
  • 1 tsp
    cinnamon
  • 1 tsp
    baking soda
  • 1 1/2 c
    flour mix
  • 3/4 tsp
    xantham gum
  • 1/2 c
    carrots, grated
  • 1/2 c
    walnuts, chopped
  • 1 pinch
    salt

How To Make gluten free banana carrot nut muffins

  • 1
    No need for a mixer for this recipe. Preheat oven to 350. Sft flour mix and xantham together. Grate carrot either using a food processor or hand grater. Mash bananas in a large bowl.
  • 2
    With wooden spoon, mix butter into the mashed bananas. Mix in sugar, egg, cinnamon, and vanilla. Sprinkle baking soda and salt over the mixture and mix in.
  • 3
    Add flour and xantham until just incorporated. Fold in chopped walnuts. Pour batter into pre-greased muffin pans filling 3/4 full. Bake 20-25 minutes checking after 20 minutes for doneness by inserting toothpick in center of a muffin. If it comes out clean its done. Cool on rack.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Gluten free Banana Carrot Nut Muffins:

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