Flourless banana carrot muffins which might be so tender and flavourful, you’d in no way know they’d been made with out flour, oil, or refined sugar. Gluten free and made with healthful substances, they make a healthful and delicious breakfast or snack.
Flourless muffins! Oh how I’ve missed thee.
I haven’t posted a model new recipe for these guys since this batch of Chocolate Chip Zucchini Banana Muffins alllll the way in which during which once more in March of ultimate 12 months, so I consider we’re properly overdue for one. Significantly since I love making (and consuming) these little muffins. They’re so mild and fluffy with most likely essentially the most tender little crumb, that you just simply’d really in no way guess they’d been made with out flour. Or oil. Or refined sugar.
Pair that with the reality that they’re loaded with healthful substances like oats, almond butter, eggs, flax, honey, bananas, and carrots, and likewise you’ve acquired your self a healthful breakfast or snack that doesn’t type healthful the least bit.
I coronary coronary heart them huge time. I moreover have a complete cookbook dedicated to them. And a model new recipe for flourless banana carrot muffins to share with you instantly.
Okay! So let’s talk about regarding the paintings of setting up flourless muffins as a result of it’s not exactly the similar as whipping up a batch of standard ones.
Firstly and foremost-ly, they’re made in a blender. Not baked in a single, nevertheless the batter itself is mixed in a single. I exploit a Vitamix for all my mixing desires, which I do know is slightly little bit of an funding, nevertheless I’ve had mine for over 10 years now and it nonetheless works practically nearly as good as new. I principally adore it on account of it’s extremely efficient enough to utterly break down the oats and make the batter large simple.
Alternatively, you would possibly moreover skip all the mixing course of altogether and use pre-ground oatflour in an effort to mix the whole thing by hand. It’s not a 1:1 swap, nevertheless I allow you to perceive how lots you’ll need to make use of throughout the recipe underneath. And, as on a regular basis, make certain to utilize gluten-free oats or oat flour if you need these to be 100% gluten-freesince oats could also be made on the similar gear as wheat merchandise, no matter being naturally gluten-free themselves.
The batter itself should be barely on the thicker side – enough so that it’s worthwhile to spoon it into the muffin cavities. And for these, I prefer to suggest each greasing your muffin pan properly or using parchment paper liners as a result of the shortage of flour and oil would possibly set off these muffins to remain to widespread paper liners.
And for these specific muffins, I moreover advocate transferring the batter to an enormous mixing bowl when it’s time to stir throughout the carrots. I do understand it’s an extra step and an extra bowl to clean, nevertheless I’ve found that it’s a little bit of tight throughout the blender bowl and hard to distribute the carrots appropriately. However when you too can make it work, then by all means!
Oh! And should you want to see additional recipes like this one, you’ll attempt my cookbookwhich has one different 80 flourless recipes so as to love.
Happy consuming!
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Flourless Banana Carrot Muffins
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4.7 from 7 opinions
Creator:
Amanda @ Working with Spoons
Entire Time:
half-hour
Yield:
10 – 12 muffins 1x
Instructions
Preheat your oven to 350°F (176°C) and put collectively a muffin pan by lining the cavities with parchment paper liners or greasing them properly with oil. Put apart.
Add the entire dry substances (oats by salt) to a high-speed blenderand course of on extreme until the oats have broken down into the consistency of a pleasant flour, about 10 seconds.*
Add all the remaining substances aside from the carrots, and course of on extreme until the batter turns into simple and creamy, about 30 seconds. Periodically stop and scrape down the sides of your blender, if necessary.
Change the batter to a medium-size mixing bowl (this makes it less complicated to mix throughout the remaining substances), and fold throughout the carrots by hand.
Spoon the batter into the prepared muffin cups, filling each one about 3/4 of the way in which during which full.
Bake for 18 – 20 minutes, until the tops of your muffins begin to present golden brown and a toothpick inserted into the center comes out clear. Allow the muffins to sit back throughout the pan for 10 minutes sooner than transferring them to a wire rack to sit back totally. These muffins could also be saved in an airtight container at room temperature for as a lot as 5 days, or frozen for as a lot as 3 months.
Notes
* You presumably can sub this out for soy nut butter if you need these to be nut-free. ** Alternatively, you’ll change the oats with 1 cup + 1 tbsp (121 g) of oat flour and mix the whole thing by hand.
Prep Time:10 minutes
Cook dinner dinner Time:20 minutes
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