Description

The two best treats combined. These muffins are loaded with bananas, carrots and topped with a cinnamon glaze. This recipe is perfect for brunch, Easter, or Mother’s Day.

Ingredients

Units Scale

Carrot Cake Banana Bread Muffins
1 cup all purpose gluten free flour
3/4 cup coconut flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons arrowroot starch
2 to 3 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon nutmeg
4 ripe bananas, mashed (about 1 1/2 cups)
2 eggs, room temperature
1/4 cup coconut oil, melted
1/2 cup maple syrup or honey
1/4 cup coconut sugar
1 teaspoon pure vanilla extract
1/2 cup plain, unsweetened almond milk
1 cup carrots, shredded
3/4 cup raisins or chopped pecans or walnuts (optional)
Cinnamon Glaze
3/4 cup raw cashews, soaked for 6 to 8 hours (or over night)*
1/4 cup honey
2 tablespoons coconut oil, melted
1/4 cup + 2 tablespoons water
1 teaspoons pure vanilla extract
pinch salt
1/4 to 1/2 teaspoon cinnamon

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Instructions

Pre-heat oven: to 350 Fahrenheit. Grease a muffin tin and set aside.
Make the batter: In a large bowl whisk the dry ingredients together: AP GF flour, coconut flour, baking soda, salt, arrow root starch, and spices. In a separate medium sized bowl mash the bananas with a fork and stir in the remaining ingredients: eggs, coconut oil, honey, coconut sugar, vanilla, shredded carrots and raisins/nuts of choice (optional). fold the wet ingredients into the dry until well combined.
Bake: Divide the batter between the muffin tins and bake for 25 to 30 minutes or until a toothpick removes clean and they are set. Allow to cool in the pan for 15 minutes, remove and cool completely on a wire cooling rack.
Make Glaze: While the muffins are baking make the glaze. Drain the cashews from the water and add them to a blender along with the remaining ingredients. Blend on high until smooth, about 2 minutes. Taste and adjust as needed. The consistency should be pour able.
Decorate: Drizzle the glaze over each muffin. Enjoy immediately or store in the fridge for several days.

Notes

*Normally I suggest that you can soak your cashews in hot water for 1 hour if you forget to soak them the night before. However I found it was best to soak them for the 6 to 8 hours to get the creamiest results with the glaze.

You will have glaze leftover. Lucky you!