Healthy Carrot Muffins with Avocado, Banana & Oat

Delicious gluten-free healthy carrot muffins made with hidden added avocado, bananas and oats for a nutrient dense balanced baked good to enjoy any time of the day and when you need a healthy meal or snack in a jiffy! This one is great for kids!

Healthy gluten free muffins made with nourishing fruits, oats and vegetables inside! These carrot muffins are fabulous for kids!

I love to try making as many vegetable packed muffins as I possibly can to get my kids eating a well balanced meal any time hangry pains strike.

Shhh! Don’t tell them that these healthy carrot muffins have a bonus addition of avocados and banana, both rich in potassium. Just as delicious and flavorful as this gluten free carrot breakfast cake.

With us being inside and out of school for weeks, we have been loading up on baking snacks for each day. I didn’t want my fruits and vegetables to rot since they did not get eaten up quickly enough, so I like to pureed them into healthy and gluten-free muffins, baked goods, and quick breads. Avocados and bananas are a few of those items that I buy in large quantities, so I figured the extras are perfect to add into baked goods! They both are soft enough to blend into muffins and add natural sweetness,  moisture and fluff without using any extra oils or tons of sugar!

Instead of making these healthy carrot muffins with just flour I went for gluten-free old fashion rolled oats to help absorb the moisture of carrot and its juice after it is pureed.

Tips for making these healthy carrot muffins

  • Make sure to use very ripe bananas that are very dark on the skin. This will give the muffins the most intense flavor.
  • Blend together all of the wet ingredients with the carrots, avocado and bananas until smooth. This keeps them hidden from picky eaters who do not like colors or chunks in their food.
  • Mix the dry ingredients: gluten free flour, gluten-free oats, baking powder, baking soda, salt, nutmeg and cinnamon then combine it with the wet mixture. This allows the batter to stay fluffy and prevents the baking powder and baking soda from clumping.

How to store gluten-free muffins

Store these in an airtight container and consume in 3 days. Or refrigerate them for up to 5 days. Reheat in the microwave for 5-10 seconds for best results.

Ok, you are all set! So grab some ripe avocados and bananas and a few carrots and let’s get baking!

My kids love baking with me and when we make the muffins we always discuss what the ingredients do to our bodies… the good and the bad. It’s important that kids understand this to help them develop a healthy relationship with food.

Well it checks out that these healthy carrot muffins are so delicious because they have been a big hit in our household and a full dozen does not last but more than 2 days! They are great for mornings we are running late or even as a healthy snack before sports or activities in the mid afternoon.

When my kids are eating their veggie packed oatmeal muffins they tell me they are getting super vision from all the carrots and their brains are growing from the healthy avocado fats…lol!

More healthy gluten-free recipes to enjoy made with fruits and vegetables!
  • Gluten-Free Chia Muffins
  • Quinoa Stuffed Acorn Squash
  • Cleansing Matcha Smoothie Bowl
  • Gluten-Free Blueberry Oat Muffins

Please share and pin these healthy oatmeal carrot muffins!

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