These Carrot Cake Muffins are craveable, healthy-ish, and for everyone: gluten-free dairy-free, and downright delicious! The pineapple, banana, and caramel make for a super moist carrot cake muffin and the extra drizzle of Not Just Caramel on top is just *chef’s kiss*!
We love to use Bob’s Red Mill all purpose gluten free flour here but regular AP or whole wheat flour work just as well.
gluten free flour (preferrably Bob’s Red Mill)
dairy free milk (we love oat milk here)
crushed pineapple, drained (if chunks, coarsely chop)
ripe bananas, mashed (about a heaping ½ cup)
finely grated carrots
raisins or chopped walnuts (optional)
Preheat oven to 350 with rack in the middle position. Line a 12 cup muffin tin with cupcake liners or mist with baking spray.
Add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt to a large bowl and whisk to combine.
Add the egg, milk, and Not Just Caramel to a medium bowl and whisk to combine. Stir in the pineapple, mashed banana, and carrots.
Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until a cohesive batter is formed. Stir in the optional raisins or walnuts. Divide evenly among the 12 muffin cups and bake for 25-30 minutes until a toothpick or fork comes out clean.
Let cool on a wire rack for 15 minutes, transfer to a serving platter, drizzle with more Not Just Caramel, and enjoy!
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