Last weekend I had the pleasure to co-host a healthy ladies brunch! It was the premiere of a concept I got introduced to when I was living in NYC. It’s about bringing together powerful women to celebrate good food, life, and ourselves! I loved the idea of enjoying healthy food and connecting with like-minded inspirational ladies and wanted to bring this food event to Munich. And what better way to do this than with my two foodie friends Katharina and Sarah? Around 20 ladies showed up to enjoy our homemade treats including shakshuka, avocado toast, an extensive porridge/granola bar, vegan waffles, açaí smoothie bowls, homemade bread, ginger turmeric shots, and these healthy carrot banana muffins.
These muffins are a fusion of two of my favorite cakes: carrot cake and banana bread. Amazing, am I right? I really love this recipe and I couldn’t wait to share it with you.
As a baker and pastry lover, I am constantly struggling to keep my sugar intake to a minimum. Not only the refined version but also any natural sweeteners like agave or maple syrup (in the end it’s all sugar). That’s why I’m always looking for sweet treats that get on without any of these but still satisfy my taste buds.
And these muffins are THE solution: no added sugars except ripe bananas and some raisins (optional, but I love them as you can read here)! And there is more. These muffins take healthy baking to a new level. Coconut flour, almond butter, nut milk, and coconut oil make these muffins a gluten-free, dairy-free, and paleo-friendly treat. And the best thing about it is that they are delicious!
There are perfect for your Easter brunch, a quick weekday breakfast, or a healthy afternoon snack.
Make sure also to check out my recipe for sugar-free banana bread.
Happy Baking!
Love,
Marion
Healthy Carrot Banana Muffins
A sugar-free treat that tastes like a mix of carrot cake and banana bread. Gluten-free, dairy-free, and paleo-friendly
Ingredients
- 3 organic free-range eggs
- 3 tablespoons coconut oil, melted
- 60 ml nut milk (I used almond milk)
- 1 teaspoon vanilla extract
- 80g almond butter
- 2 large very ripe bananas, mashed
- 50g coconut flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda (natron)
- ¼ teaspoon salt
- 2 medium carrots, peeled and shredded
- ½ cup toasted pecans or walnuts, chopped
- 1/3 cup raisins (optional)
Directions
- Step 1 Preheat the oven to 180°C/350°F and line a 12 pan muffin tin with paper cases.
- Step 2 In a large bowl, combine the eggs, coconut oil, nut milk, vanilla extract, and almond butter (homemade or store-bought) and mix until fully combined. Stir in the mashed bananas.
- Step 3 Add the coconut flour, cinnamon, baking powder, baking soda, and salt and mix well. Fold in the shredded carrots, toasted pecans, and raisins.
- Step 4 Fill the batter into the prepared muffin tin and bake for about 18 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Step 5 Take the muffin tin out of the oven and let cool for about 10 minutes. Remove the muffins from the tin and transfer to a wire rack to cool completely.
I would love to make them but without eggs. Have you ever tried without ?
Hi! I‘ve never tried it without eggs but you could probably use a flax egg instead: mix 1 tablespoon flaxseed meal and 2,5 tablespoons water and let sit for 15 minutes. Then add to the mixture. Let me know if it works!