Carrot-Banana Muffins

The Englishman and I often find ourselves with way too many bananas on our hands.

The thing is, we are both incredibly particular when it comes to eating bananas.  Neither of us like them super ripe or mushy, and often times prefer them slightly green.  When the bananas start to get slightly mushy or overripe they end up abandoned in our fruit basket and we buy a “fresh” bunch to enjoy.  And since I have to have my daily banana with breakfast (either with oats or on toast with almond butter), we often find ourselves with more bananas than we can eat.

Ever since I got the True Food Kitchen cookbook, I’ve been itching to try a recipe out of there.  And wouldn’t you know it, the cookbook had a recipe for Carrot-Banana muffins.  Perfect.

I followed this recipe for the most part but made a few modifications (used almonds instead of walnuts because I’m allergic, maple syrup instead of honey because we were out) and the end result was delicious.

Carrot-Banana Muffins (adapted from the True Food Kitchen Cookbook)

*Makes 12 muffins


2 cups almond flour

2 tsp baking soda

1/2 tsp salt

3 eggs

3 mashed bananas

1/2 cup unsalted butter (softened)

2 tablespoons maple syrup

2 medium shredded carrots

3/4 cup slivered almonds


1. Preheat oven to 325F.  Lightly grease a 12 cup muffin pan or fill with muffin liners.

2. In a large bowl mix your dry ingredients – almond flour, baking soda, salt and cinnamon.  In a smaller bowl, mash your banana, then add your eggs, butter and maple syrup.  Whisk well and fold into your dry ingredients.  Add your carrots and almonds and continue to mix until everything is blended together.

3. Pour your mixture into the muffin tins and bake for 40 minutes (or until golden brown).  Cool in the pan for 5-10 minutes, and then slide muffins onto a cooling rack or plate.

I know I’ve said this already, but you really need to get this cookbook.  Add it to your holiday wish list this year.


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