Gluten Free Carrot Banana Muffins Your Kids Will Love

Picky eaters and meal-time battles

For some parents, fighting with their kids over food is a ceaseless battle. Getting their kids to eat balanced meals, try new foods, or consume anything from the dreaded veggie department is fight no one will win.

As a parent of a child with Sensory Processing Disorder who has a superhuman sense of smell and taste, and for whom most textures are unpalatable, food is a major area of contention. My son has never eaten a vegetable of his own volition. If it weren’t for green smoothies, muffins, and breads to hide greens and veggies in, we would be $hit out of luck.

The following recipe has been a huge hit with my son, and other members of the family who aren’t opposed to eating carrots.

Gluten Free Carrot Banana Muffins Recipe

2 1/2 c. grated carrots (the smaller the grate, the better)**
1 3/4 c. gluten-free flour
2 large eggs
4 tlb. butter or butter substitute, melted
2 ripe bananas, mashed
1/2 c. milk, milk substitute, or yogurt
2 tlb. maple syrup or sugar
1/2 tsp. salt
1 tsp. cinnamon or pumpkin spice
2 tlb. vanilla protein powder
1 tsp. baking pows

  • Preheat oven to 350F.
  • Sift dry ingredients together and set aside.
  • Mash bananas. I find it easiest to do this on a flat surface like a cutting board or plate.
  • Grate carrots. I use the smaller blades. The smaller pieces are better for picky eaters.
  • Beat eggs and add milk, melted butter, and mashed bananas.
  • Slowly add flour mixture to egg-banana mixture and mix until well-blended.
  • Grease mini muffin tins or regular muffin tins. Coconut oil works the best for me, especially with gluten-free baked goods.
  • For mini-muffins, fill cups to the top. Regular muffins, fill them 3/4 of the way.
  • Bake for 25 mins to 35 mins or until toothpick comes out clean.
  • Set aside and cool.
  • Makes approximately two dozen (and change) mini muffins, and around a dozen and change of regular muffins.

**Substitute grated carrots for zucchini to mix things up.

If you and your kids liked this recipe, you can check out some of my others below:

Super Chocolatey Gluten-Free Brownies

Gluten-Free Peanut Butter Oatmeal Raisin Cookies

Brown Rice Mushroom Risotto

Cynthia Varady

Cynthia Varady

Cynthia Varady is an award-winning freelance writer and co-owner of the book review website, DuelingLibrarians.net. She currently resides in the San Francisco Bay Area with her husband and son. Cynthia has her BA in English Literature from Sonoma State University, and her Masters in Library and Information Science from San Jose State University. Occasionally, Cynthia can be found voicing characters in casual video games, including Stella in the Aveyond series. She is presently working on a young adult fantasy novel.

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