Gluten-Free Carrot Cake Banana Muffins Recipe

The addition of carrots and pineapple to our banana bread mix not only adds great taste, but great health benefits as well. As an excellent source of vitamin C and the trace mineral manganese, pineapple adds powerful antioxidants, and immune system and energy production support. Carrots contain vitamin C and antioxidants, as well as beta carotene which benefits our eyes, skin, and heart!  Dairy-free.



  • 1 package Breads from Anna® Banana Bread Mix
  • 1/3 cup oil
  • 2 jumbo eggs, well beaten
  • 3 ripe medium bananas, pureed in food processor or blender (approximately 1 cup)
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 ½ cup grated carrots
  • ¾ cup pineapple, very small dice
  • 1 cup chopped walnuts (optional)
  1. Preheat oven to 350 degrees. Set rack in center. 
  2. Oil muffin tins or fill with paper liners.
  3. Cut fresh or frozen pineapple into very small dice, and place in strainer to drain juice while preparing batter.
  4. Mix all wet ingredients until creamy. Add bread mix and spices, and stir until well blended, then fold in carrots, pineapple, and walnuts.
  5. Fill standard muffin tins 2/3 full.
  6. Bake 25 minutes until center tests clean with toothpick or knife.


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