Recipe: Carrot and Banana Muffins

Posted on Oct 3 2014 - 6:51pm by Diana Lynn
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I am always excited by gluten, dairy & refined sugar free cooking. These foods in excess are really bad for you and may create unnecessary cravings, pile on the weight and contribute to many health problems.  Diabetes and Obesity are just two diseases related to sugar overuse. I prefer to avoid these foods altogether as I feel there completely overused and more and more people are becoming very intolerant to them and addicted. There are some tasty alternative ways to create delicious food without using these foods, food which contains natural, healthful ingredients.  I am always on the lookout for dairy, gluten & refined sugar free recipes, I spend many an hour in the kitchen adapting and creating and I am very pleased with this scrumptious, super nutritious  muffin recipe I recently found in a health magazine. I have tried and tested it on my family and friends and I think like me you will just love it.

The taste and texture really feel nourishing and comforting. I have to say I have never been a huge fan of muffins as I have been avoiding sugar for many years and I find them too sweet and sickly but this recipe really ticks all of the boxes.  The muffins are made from super healthy ingredients and are a meal in itself. The recipe is easy and simple to make and I promise you will impress anyone with these tasty treats, even your kids will love them!

The muffins don’t rise quite as much as your traditional muffins so you will need to fill your muffin liners to get a large muffin, although I keep mine smaller because they are so filling.

The muffins are made from super healthy ingredients which include Organic Virgin Coconut Oil for its quality, taste and nutritional benefits. It is cholesterol and trans-fat free and is an excellent substitute for cooking oils and fats. The recipe calls for Almond flour which is a great gluten free alternative flour which gives a nutty taste, hearty texture and natural, complete proteins. The muffins also contain potassium rich bananas and vitamin rich carrots.  The sweetness comes from pitted dates which are among the most ancient of fruits; the Egyptians knew dates’ sweetness hit a bounty of nutrients and healthy soluble fiber. Dates are nuggets of nutrition that satisfy a sweet tooth, making them an ideal alternative to refined white sugar.

Because of the freshness of ingredients, these muffins they will only stay fresh for 2-3 days, they will freeze well if you do have any leftover.

Prep time:  5m    Category:   easy          Servings: 8-10muffin (3)


  • 2 Cups Almond flour
  • 2 tsp baking soda
  • 1 tsp sea salt
  • 1tbsp Cinnamon
  • 1 cup pitted dates
  • 3 ripe bananas
  • 3 eggs
  • 1tsp apple cider vinegar
  • 1/3 cup coconut oil melted
  • 1 ½ cups shredded/grated carrot
  • ¾ cup walnuts (or nut of choice) chopped
  • Muffin paper liners


  1. Preheat oven to 176oc/350of
  2. In a large bowl combine flour, baking soda, salt and cinnamon
  3. In a food processor, combine the dates, bananas, eggs, vinegar and oil
  4. Add the mixture from processor to the dry mixture in the bowl and combine thoroughly
  5. Fold in Carrots and nuts and spoon into paper-lined muffin tins.
  6. Bake for 25 mins or until firm to the touch.

Diana’s upcoming events are:

15th of October, Harvest Supper in Axbridge.

22nd of October, Living without Gluten, in Blagdon.

1st of November, Special Event, 2nd Birthday Bash, in Glastonbury

12th of November, Living without Diary, in Blagdon.

Keep tuned for more recipes. Next time, I will be giving you my top tips and recipes to help keep colds and the flu at bay!

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