You will love these Flourless Carrot Banana Muffins! They are made with no flour, oil or refined sugar, but with a delicious flavor and the perfect texture, you’d never guess it. The recipe is easy to make with simple ingredients and are naturally gluten free. Perfect for a grab-n-go breakfast or after school snack!

Carrot banana muffins topped with icing and toasted coconut.

Flourless carrot banana muffins are the perfect way to start your day! I’ve been making these for years, and my kiddos always gobble them up! You’re going to love how moist and soft they are with the most incredible flavor that tastes like cake, but is so much easier! They are perfect for Easter and spring brunches, but honestly they’re fabulous no matter the season or time of year!

Not only do they have an incredible taste and texture, but they’re also way healthier than most muffin recipes. Instead of all-purpose flour, the recipe calls for oats to be ground in a blender until they become flour-like. Then, for a little boost of protein and healthy fats, almond butter is used instead of oil or butter. As an added plus, there’s no refined sugar added. Mashed banana and just 1/4 cup of honey will sweeten these up perfectly. Finish with the cream cheese glaze and toasted coconut to really take these to the next level!

These are SOOO good! I love how MOIST they are, and so healthy. Both my toddler and I loved gulping them down. I didn’t make the frosting/glaze, and that didn’t matter at all. Thanks! I’ll be saving this one. 

— Melissa

Recipe highlights

  • Quick and easy to make.
  • Optional glaze and garnish that makes for a pretty presentation.
  • Great for springtime holidays or anytime!
  • Made with wholesome ingredients for a healthy breakfast muffin.
  • Kid-friendly with a little veggie goodness from the carrots.
Muffin with icing that has a bite taken out of it.

Ingredients needed

This carrot banana muffin recipe is made dairy-free and gluten-free with no butter, oil or refined sweeteners. They’re packed with nutrition and made with more wholesome ingredients for the perfect grab-and-go breakfast or snack and the kids love them too! Here’s what you’ll need to make them:

  • Old-fashioned rolled oats: Instead of flour, this recipe uses ground up rolled oats. Don’t bother spending money on pre-made oat flour from the grocery store and just make your own by blending it in a blender or food processor. 
  • Ground flaxseed: Adds an extra boost of fiber and healthy fats.
  • Warm spices: Ground cinnamon and ground nutmeg for cozy flavor.
  • Baking staples: To ensure these bake properly with the right texture, you’ll need baking powder, baking soda and salt.
  • Eggs: Two large eggs give the muffins structure and fluffiness.
  • Almond butter: This is the healthy fat that takes the place of any coconut oil or butter. It adds moisture, richness and delicious flavor.
  • Honey: Just 1/4 cup of honey will make these perfectly sweet! You can use maple syrup instead, but the muffins may not be quite as sweet.
  • Vanilla: A must for almost any baked good!
  • Overripe bananas: Make sure your bananas have plenty of brown spots to add the right amount of sweetness.
  • Shredded carrots: You’ll need to shred about 2-3 medium carrots to have 1 cup total. Make sure to actually measure the shreds.
  • Glaze and garnish: For a little something extra, I love finishing these with a cream cheese frosting and finely shredded toasted coconut flakes and/or finely chopped pecans or walnuts.
Bowls with shredded carrots, rolled oats, spices, sugar, honey and almond butter.

How to make this recipe

This carrot banana muffin recipe is super easy because the ingredients are mixed in a blender or food processor. If you don’t have a blender or food processor, no worries. To mix by hand, use pre-ground oat flour. Here’s the simple process:

  1. Prep: Preheat oven to 350°F and line a 12 cup muffin pan with nonstick cooking spray and line with muffin liners. This guarantees that the muffins will not stick to the liners or the pan. 
  2. Blend dry ingredients: Add all dry ingredients (oats through salt) to a blender or food processor, and process on until the oats become flour-like, about 10 seconds.
Rolled oats and spices in a food processor.
Blended oats with spices in a food processor.
  1. Add wet ingredients: Add all of the remaining ingredients except for the carrots, and process until the batter is smooth, about 30 seconds. You may need to stop and scrape down the sides of the blender.
Adding almond butter, eggs and banana chunks to a food processor.
Muffin batter blended in a food processor.
  1. Add carrots: Transfer the batter to a large mixing bowl and stir in the carrots, being careful not to over mix the batter.
Stirring shredded carrots into muffin batter in a bowl.
Stirring muffin batter with a white spatula in a glass bowl.
  1. Transfer to muffin tin: Spoon the batter into the prepared muffin pan, filling each one about 3/4 of the way full.
  2. Bake: Place in oven and bake for 18–20 minutes, until the tops of the muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. 
  3. Cool: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. 
  4. Make the glaze: Place cream cheese in medium microwave-safe bowl or large glass measuring cup and microwave on high for about 20 seconds or until cream cheese is a bit warm and a little runny. Stir in powdered sugar and milk; add more milk if necessary until glaze reaches desired consistency.
Muffin batter in a muffin pan.
Beating cream cheese with powdered sugar and milk in a bowl.
  1. Add glaze and serve: Drizzle the glaze on top of each muffin or spread over each muffin or you can dip the tops of the muffins into the glaze. If using, sprinkle coconut flakes and/or chopped nuts over the tops.
Topping muffins with icing and toasted shredded coconut on a wire rack.
Carrot banana muffins topped with icing and toasted coconut.

Expert tips

Here are several tips to ensure these bake up to perfection:

  • Avoid muffins sticking to the pan: It’s best to spray your pan with nonstick cooking spray and line with muffin liners. This guarantees that the muffins will not stick to the liners or the pan.
  • If using pre-packaged oat flour: Oats and oat flour are not a 1-to-1 exact measurement. If using already ground oats to make this recipe, you will need a little over a cup of oat flour. A cup and 1 tablespoon will be good. Better yet, use a scale to measure and make sure you get 120 grams.
  • Shred your own carrots: The carrots that come pre-shredded from the store are dry and flavorless. Use a box grater or food processor to shred your own carrots for this recipe.

Frequently asked questions

Can I use quick oats instead of rolled oats?

Yes, you can use the same amount of quick oats in place of the rolled oats.

Can I make these carrot banana muffins gluten-free?

As long as you use oats that are certified gluten free, this recipe is naturally free of any gluten.

How do you grate carrots for muffins?

I prefer to use the small or fine shred side of my box grader, so that the carrot shreds are thinner. However, either side will work fine. You can even use your grater attachment and make the shreds in a food processor. Also, no need to squeeze out any of the excess moisture from the carrots.

Variations

Here are some substitutions and ways to customize this recipe and make it your own:

  • Nut butter: Instead of using almond butter, feel free to use any nut butter you like best. Peanut butter, cashew butter or even sunflower seed butter work!
  • Mix-ins: Enhance your carrot banana muffins and fold in 1/4 to 3/4 cup of mix-ins to the batter such as chopped nuts, raisins or miniature chocolate chips.
  • Omit the icing: Not a fan of cream cheese? Leave the glaze off. These are seriously so delicious even without the topping. A drizzle of honey or almond butter would be delicious, too!

Storage recommendations

  • Storing leftovers: These will keep stored in an airtight container at room temperature, on the counter, for 1 to 2 days. For longer storage, transfer them to the fridge for 4 to 5 days.
  • To freeze: Allow to cool completely after baking, then place them in an airtight container or reusable bag and freeze for up to 3 months. When you’re ready to eat them, you can microwave them for 45 seconds or until warm. I recommend freezing them without the the glaze and then adding it just before enjoying. This recipe makes 12 muffins, but can easily be doubled to make 24 muffins if you’re banking on having extras for the freezer.

My kids are already asking for another batch of these carrot cake muffins, and I’m totally happy to oblige!

Carrot banana muffins topped with a cream cheese frosting and toasted coconut.

More muffin recipes

If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Carrot banana muffins topped with icing and toasted coconut.
Print Recipe Pin Recipe
4.74 from 26 votes
Leave a Review »

Flourless Carrot Banana Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
You will love these Flourless Carrot Banana Muffins! They are made with no flour, oil or refined sugar, but with a delicious flavor and the perfect texture, you’d never guess it. They are easy to make with simple ingredients and are naturally gluten free. Perfect for a grab-n-go breakfast or after school snack!
Author: Kim

Ingredients

  • 1 1/2 cups (120g) rolled or quick oats
  • 2 tablespoons (14g) ground flaxseed
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 6 tablespoons (96g) almond butter, or another nut butter or seed butter
  • 1/4 cup (80g) honey
  • 2 teaspoons (10ml) vanilla extract
  • 2 medium (200g, about 1 cup) ripe bananas
  • 1 cup (115g, about 2 medium-sized) shredded carrots
  • toasted finely shredded coconut flakes and/or finely chopped pecans/walnuts (optional for topping)

For the cream cheese glaze (optional):

  • 3 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon milk of your choice to thin the glaze, (use more as needed to get the consistency right)

Instructions 

  • Preheat oven to 350°F and line a 12 cup muffin pan with nonstick cooking spray and line with muffin liners. This guarantees that the muffins will not stick to the liners or the pan.
  • Add all dry ingredients (oats through salt) to a blender or food processor, and process on until the oats become flour-like, about 10 seconds.*
  • Add all of the remaining ingredients except for the carrots, and process until the batter is smooth, about 30 seconds. You may need to stop and scrape down the sides of the blender.
  • Transfer the batter to a mixing bowl and stir in the carrots, being careful not to over mix the batter.
  • Spoon the batter into the prepared muffin pan, filling each one about 3/4 of the way full.
  • Bake for 18–20 minutes, until the tops of the muffins begin to turn golden brown and a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
  • To make the glaze, place cream cheese in medium microwave-safe bowl or large glass measuring cup and microwave on high for about 20 seconds or until cream cheese is a bit warm and a little runny. Stir in powdered sugar and milk; add more milk if necessary until glaze reaches desired consistency.
  • Drizzle the glaze on top of each muffin or spread over each muffin or you can dip the tops of the muffins into the glaze. If using, sprinkle coconut flakes and/or chopped nuts over the tops.

Notes

*Alternatively, you can replace the oats with 1 cup + 1 tbsp (121g) of oat flour and mix everything by hand.
**Optional cream cheese glaze is not calculated in the nutritional information.
  • Storing leftovers: These will keep stored in an airtight container at room temperature, on the counter, for 1 to 2 days. For longer storage, transfer them to the fridge for 4 to 5 days.
  • To freeze: Allow to cool completely after baking, then place them in an airtight container or reusable bag and freeze for up to 3 months. When you’re ready to eat them, you can microwave them for 45 seconds or until warm. I recommend freezing them without the the glaze and then adding it just before enjoying. This recipe makes 12 muffins, but can easily be doubled to make 24 muffins if you’re banking on having extras for the freezer.
photos by amie of food duchess
Author: Kim
Course: Breakfast, Snack
Cuisine: American
Serving: 1muffin, Calories: 190kcal, Carbohydrates: 25.8g, Protein: 6.6g, Fat: 7.2g, Saturated Fat: 0.9g, Polyunsaturated Fat: 0.8g, Monounsaturated Fat: 0.8g, Cholesterol: 31mg, Sodium: 201.6mg, Potassium: 199.1mg, Fiber: 4.2g, Sugar: 8.6g, Vitamin A: 3880IU, Vitamin C: 2.4mg, Calcium: 554mg, Iron: 1.4mg

Did you make this recipe?

Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!