Delicious healthy carrot muffins with added avocado, bananas and oats for a nutrient dense balance meal!
Healthy gluten free muffins with nourishing fruits and vegetables inside happens to be my specialty baking skill.
I love to try as many varieties as I possible can to get my kids eating a well balanced meal any time hangry pains strike. Shhh! How sneaky of me! Only I can’t be too sneaky because they like to cook with me so they see everything that goes into what they eat!
I like it that way because as we make the muffins we always discuss what the ingredients do to our bodies… the good and the bad. It’s important to me that my kids understand this to help them develop a healthy relationship with food.
Well it checks out that these healthy carrot muffins are so delicious because they have been a big hit in our household! They are great for mornings we are running late or even as a snack before sports or activities in the mid afternoon. When the boys are eating their veggie packed oatmeal muffins they tell me they are getting super vision from all the carrots and their brains are growing from the healthy avocado fats…lol!
The other week I was staring at my fruits and vegetables that were starting to rot since they did not get eaten up quickly enough. Avocados and bananas are a few of those items that I buy in large quantities, so I figured the extras are perfect to add in muffins! They both are soft enough to blend into baked goods and add natural sweetness, moisture and fluff without using any extra oils or tons of sugar!
Instead of making these healthy carrot muffins with just flour I went for gluten-free old fashion rolled oats to help absorb the carrot juice after it is pureed.
A couple of tips for making the perfect healthy carrot muffins:
- Make sure to use very ripe bananas that are very dark on the skin. This will give the muffins the most intense flavor.
- Blend together all of the wet ingredients with the carrots, avocado and bananas until smooth. This keeps them hidden from picky eaters who do not like colors or chunks in their food.
- Mix the dry ingredients: gluten free flour, oats, baking powder, baking soda, salt, nutmeg and cinnamon then combine it with the wet mixture. This allows the batter to stay fluffy and prevents the baking powder and baking soda from clumping.
Ok, you are all set! So grab some ripe avocados and bananas and a few carrots and lets get baking!
Please share and pin these healthy carrot muffins!
- 1 cup gluten free flour
- 1 cup rolled oats (gluten-free)
- 1 teaspoon baking soda
- 1½ teaspoon baking powder
- ¼ teaspoon nutmeg
- 1 teaspoons cinnamon
- ½ teaspoon Himalayan salt
- 1 cup carrots
- 1 avocado
- 3 ripe bananas
- 2 eggs
- ¾ cup maple syrup
- 1 teaspoon vanilla
- Preheat the oven 375 degrees F and prepare a muffin pan with cooking spray and/or liners. In a large bowl blend together the gluten free flour, oats, baking soda, baking powder, nutmeg, cinnamon and salt. Set aside.
- In a blender or food processor, add the carrots, avocado, bananas, eggs, maple syrup and vanilla and blend until smooth. Pour the wet ingredients into the dry ingredients and mix together.
- Pour into 16 muffin cups (will have extra after 12 cups are filled) and bake 20 minutes or until the tops begin to brown and a toothpick inserted comes out clean. Let cool about 10-20 minutes before transferring to a cooling rack.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 3 g||4 %|
|Saturated Fat 1 g||3 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 23 mg||8 %|
|Sodium 175 mg||7 %|
|Potassium 237 mg||7 %|
|Total Carbohydrate 31 g||10 %|
|Dietary Fiber 3 g||12 %|
|Sugars 12 g|
|Protein 4 g||7 %|
|Vitamin A||28 %|
|Vitamin C||6 %|
More healthy gluten-free muffins to enjoy made with fruits and vegetables!