When it comes to baked treats, it’s hard to resist the allure of warm, fragrant muffins fresh out of the oven. But what if you could enjoy these sweet delights while also indulging in a bit of guilt-free goodness? That’s where our Gluten-Free Banana Carrot Cake Chia Corn Muffins come into play. These scrumptious muffins are not only delicious but also packed with nutritious ingredients. Whether you’re following a gluten-free diet or just looking for a wholesome snack, these muffins are the perfect choice. In this post, we’ll walk you through the easy steps to create these mouthwatering treats.
| Servings | Cooking Time | CALORIES |
| 12 | 35mins | 200 per serving |
Who Are These Muffins For?
These Gluten-Free Banana Carrot Cake Chia Corn Muffins are perfect for:
- Gluten-Free Dieters: As the name suggests, these muffins are entirely gluten-free, making them a safe and delightful treat for those with gluten sensitivities or celiac disease.
- Health Enthusiasts: Loaded with fresh carrots, ripe bananas, and chia seeds, these muffins are a fantastic way to incorporate more nutrients into your diet.
- Busy Individuals: These muffins are a quick and convenient snack, ideal for people on the go. They can be prepared in advance and enjoyed throughout the week.
- Families: Kids and adults alike will love the moist, sweet, and slightly crunchy texture of these muffins.
Gluten-Free Banana Carrot Cake
The Main Ingredient: Bananas
The star ingredient of our Gluten-Free Banana Carrot Cake Chia Corn Muffins is, of course, bananas. Bananas not only add natural sweetness but also contribute a lovely, moist texture to the muffins. They’re rich in potassium and fiber, making these muffins a healthier choice for your sweet tooth.
Now, let’s dive into the details of making these delicious muffins step by step.
Ingredients
Before you start baking, gather the following ingredients:
Dry Ingredients:
- 1 cup of gluten-free cornmeal
- 1 cup of almond flour
- 1/2 cup of coconut flour
- 1/4 cup of chia seeds
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon of ground cinnamon
Wet Ingredients:
- 3 ripe bananas, mashed
- 2 large eggs
- 1/4 cup of honey or maple syrup
- 1/4 cup of unsweetened applesauce
- 1/4 cup of almond milk
- 1/4 cup of coconut oil, melted
- 1 teaspoon of vanilla extract
Mix-Ins:
- 1 cup of grated carrots
- 1/2 cup of chopped walnuts or pecans (optional)
- 1/4 cup of shredded coconut (optional)
Kitchen Equipment
To prepare these muffins, you’ll need the following kitchen equipment:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Cooling rack
Directions
Now, let’s get down to baking these delightful Gluten-Free Banana Carrot Cake Chia Corn Muffins.
Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Line your muffin tin with muffin liners.
Combine Dry Ingredients
- In a mixing bowl, whisk together the cornmeal, almond flour, coconut flour, chia seeds, baking powder, baking soda, salt, and ground cinnamon.
Mix Wet Ingredients
- In another bowl, combine the mashed bananas, eggs, honey (or maple syrup), applesauce, almond milk, melted coconut oil, and vanilla extract. Stir until well combined.
Combine Wet and Dry Mixtures
- Pour the wet mixture into the dry mixture and stir until all the ingredients are incorporated.
Add Mix-Ins
- Gently fold in the grated carrots and any optional mix-ins you desire, such as chopped nuts and shredded coconut.
Fill Muffin Liners
- Fill each muffin liner about 2/3 full with the muffin batter.
Bake
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into a muffin comes out clean.
Cool and Enjoy
- Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
How Many Muffins Does This Recipe Make?
This recipe makes approximately 12 standard-sized muffins.
How to Store Leftovers
If you have any leftover muffins, store them in an airtight container at room temperature for up to 3 days. You can also freeze them for longer-term storage. Just make sure they’re well-wrapped to prevent freezer burn.
Recipe Swaps and Variations
1. Vegan Version
For a vegan alternative, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg).
2. Nut-Free Option
If you have nut allergies, skip the almond flour and use additional gluten-free cornmeal or coconut flour.
3. Sugar-Free Variation
To reduce sugar content, replace honey or maple syrup with a sugar-free sweetener of your choice.
Pairing Suggestions
Enjoy your Gluten-Free Banana Carrot Cake Chia Corn Muffins with a hot cup of coffee or a glass of almond milk for a delightful breakfast or snack. The mild sweetness of these muffins makes them a versatile treat to enjoy with your favorite beverages.
Conclusion
These Gluten-Free Banana Carrot Cake Chia Corn Muffins are a delightful combination of wholesome ingredients and sweet, satisfying flavor. They are perfect for gluten-free dieters, health-conscious individuals, busy families, and anyone who appreciates a tasty, guilt-free treat. Bake up a batch and enjoy the delightful aroma as they come out of the oven. Don’t forget to share this recipe with your friends and family, and be sure to subscribe to our blog for more delicious and healthy recipes.
MORE CARROT CAKES
Gluten-Free Banana Carrot Cake Chia Corn Muffins
Equipment
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 cup of gluten-free cornmeal
- 1 cup of almond flour
- 1/2 cup of coconut flour
- 1/4 cup of chia seeds
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 3 ripe bananas, mashed
- 2 large eggs
- 1/4 cup of honey or maple syrup
- 1/4 cup of unsweetened applesauce
- 1/4 cup of almond milk
- 1/4 cup of coconut oil, melted
- 1 teaspoon of vanilla extract
- 1 cup of grated carrots
- 1/2 cup of chopped walnuts or pecans (optional)
- 1/4 cup of shredded coconut (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Line your muffin tin with muffin liners.
- In a mixing bowl, whisk together the cornmeal, almond flour, coconut flour, chia seeds, baking powder, baking soda, salt, and ground cinnamon.
- In another bowl, combine the mashed bananas, eggs, honey (or maple syrup), applesauce, almond milk, melted coconut oil, and vanilla extract. Stir until well combined.
- Pour the wet mixture into the dry mixture and stir until all the ingredients are incorporated.
- Gently fold in the grated carrots and any optional mix-ins you desire, such as chopped nuts and shredded coconut.
- Fill each muffin liner about 2/3 full with the muffin batter.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!