Carrana Muffins – like the Brangelina of baking

Banana & Carrot Muffins – Gluten & Sugar Free

In light of 2016 being the Year of Life, and thanks to the help and guidance of my new homeopath, wheat and sugar are going to be two things that hubby and I are going to be cutting out this year.  Sounds rather bleh and I must say my first thought was ‘well what the hell are we going to eat’.  But instead of wallowing I decided to find some nice recipes to try in order to feel like we aren’t being too deprived. I found this recipe on Pinterest but added a few things for myself..  They turned out really well, the texture is quite moist and a little bit stodgy but the flavour is great and with some wholesome butter added on, they were delicious.


  • 2 large bananas (mashed)
  • 2 large carrots (grated)
  • 2 eggs
  • 1 tsp cinnamon
  • 2 Tbsp honey
  • 1 tsp vanilla essence (I used the Woolworths essence as it has no added sugar like some other brands)
  • 1 cup almond flour
  • 2 tsp baking powder
  • 50g butter (soft – room temperature)
  • 120ml – 150ml milk


  • Mix bananas, carrots, eggs, vanilla essence and honey together first in a blender (I use my fantastic Kenwood Blender with the main blending blade in)
  • Separately mix together the almond flour, baking powder and mix it in with the soft butter
  • Add the dry mix in with the banana/carrot mix.  Add milk slowly while you blend until you get a nice sticky, batter consistency.
  • Bake on 180 degrees Celsius for approx 40mins

My mom and I tried the first batch and even though the texture and taste are not what we are used to, the flavour was yummy and they are definitely very very enjoyable.  I have kept them in the fridge and will be having one shortly with my mid-morning cuppa…


I.R x