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Banana Carrot Paleo Muffins with Maple-Cinnamon Frosting

Got a couple bananas that are about to go bad? Use them in these Paleo Muffins and you'll have a breakfast treat to last all week! by on

Paleo Recipe Banana Carrot Paleo Muffins
Marla Sarris
Marla Sarris is the founder of Paleo Porn, co-author of Pigskin Paleo (along with her husband Jeff), and project manager at SPYR. After tirelessly dedicating six years to teaching Mathematics at one of the top High Schools in the nation, she left her all-consuming career in pursuit of a healthy, sustainable lifestyle. She continues to indulge her passion for teaching through Paleo Porn.

Craving something sweet, but still trying to eat healthy? We’ve got you covered.

There’s no sugar in these Banana Carrot Paleo Muffins. The only sweetener is a couple bananas, and there’s nothing wrong with eating those on occasion. With all the coconut and eggs in these muffins, you’ll be sure to get plenty of fat and protein to make this a healthy treat.

Banana Carrot Paleo MuffinsBanana Carrot Paleo Muffins

The frosting may not look Paleo, but don’t be fooled by its glamorous appearance. It’s mostly butter with just a touch of maple syrup and cinnamon for flavor. It still has plenty of fat to keep you in a fat-burning state, if that’s what you’re aiming for.

Make Them Savory, Not Sweet

As I mentioned, my sweetener of choice for these Paleo Muffins were the ripe bananas that were trying to run away so the muffins, without the frosting, would work great for a Paleo breakfast.

Smear some salted butter on top and eat them warm or cold. Or pack them up as a grab-and-go snack.

If you’re on a sugar detox or maybe you’re just not a fan of sugar substitutes, like we are, it’s easy to simply not make the frosting and serve these Paleo Muffins right outta the oven. :)

Banana Carrot Paleo Muffins

Carrot Banana Paleo Muffins with Maple-Cinnamon Frosting

Cook Time: 30 min Total Time: 30 min Yield: 12 Paleo Muffins

Ingredients

  • 1/2 cup coconut flour
  • 1 1/2 cups carrot, shredded
  • 1/2 cup shredded coconut
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon coarse ground sea salt
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/8 teaspoon ginger
  • 6 large organic eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil
  • 2 ripe bananas
  • 1/2 cup raw pecans, chopped
  • 1/2 cup unsalted grass-fed butter
  • 1 teaspoon pure maple syrup, Grade B
  • 1/2 teaspoon cinnamon

Directions

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl combine coconut flour, shredded carrot, shredded coconut, cinnamon, baking soda, sea salt, nutmeg, cloves and ginger.
  3. In a small mixing bowl whisk the eggs, vanilla extract and coconut oil until fully combined. (I used my hand mixer to do this since I did not melt the coconut oil.)
  4. Break the ripe bananas into small pieces and add to the carrot mixture. Pour in the eggs and mix again with the hand mixer until all the banana pieces are broken up and mixture is well combined.
  5. Stir in the chopped pecans with a spoon.
  6. Line a regular 12-cup muffin tin with standard parchment baking cups for easy cleanup. Then scoop a heaping tablespoon of muffin batter into each well. Top off each muffin well with all the remaining batter once you've scooped into each cup.
  7. Transfer the muffins to the oven and bake for 30 minutes.
  8. Clean and dry the large mixing bowl and hand mixer. Add the butter to the bowl and use the hand mixer on a high setting to whip the butter until smooth and frothy (~5-6 minutes).
  9. Add the maple syrup and cinnamon to the whipped butter and mix again with the hand mixer until fully incorporated. The frosting will change to a slightly darker shade.
  10. Remove the muffins from the oven and let rest 5-10 minutes before smearing frosting over the top. You should have just the right amount of frosting for 12 standard muffins.
  11. Serve warm or cold. Store leftovers in the fridge in a covered container.
  12. Enjoy! :)

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