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Banana & Carrot Muffins with doTERRA Essential Oils

Gluten-Free Banana & Carrot Muffins with doTERRA Cinnamon, Ginger, and Lemon Essential Oils

Course Breakfast, Snack
Cuisine American
Keyword Banana, breakfast muffins, Carrot, doTERRA Cinnamon Essential Oil, doTERRA Essential Oils, doTERRA Ginger Essential Oil, doTERRA Lemon Essential Oil, Gluten-free muffins, snack muffins
Prep Time 18 minutes
Cook Time 22 minutes
Total Time 40 minutes
Author Carolyn Tippy

Ingredients

  • 2 1/2 cups Gluten-Free All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 1/2 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1 cup Extra-Virgin Olive Oil
  • 1 1/3 cup Coconut Sugar
  • 3 Large Eggs
  • 1 tsp Madagascar Bourbon Pure Vanilla Bean Paste
  • 4 Ripe Bananas, Peeled & Mashed
  • 1 1/2 cups Finely Grated Carrots
  • 5 Drops doTERRA Lemon Essential Oil
  • 4 Drops doTERRA Cinnamon Essential Oil
  • 2 Drops doTERRA Ginger Essential Oil

Instructions

  1. Line muffin pans with paper cupcake liners. Preheat the oven to 375 degrees Fahrenheit.

  2. In a medium mixing bowl, whisk the flour, baking soda, salt, baking powder, cinnamon, and ginger.

  3. In a stand mixer, beat the coconut sugar, olive oil, eggs, vanilla bean paste, cinnamon essential oil, ginger essential oil, and lemon essential oil until thoroughly mixed. 

  4. Then stir in the banana and carrot, mixing until incorporated.

  5. Add the flour mixture to the wet ingredients and continue mixing until blended.

  6. Divide the batter among the prepared muffin cups, about 2/3 full.

  7. Bake the muffins on the middle rack until tops are golden brown for about 20-22 minutes. Use a toothpick inserted into the center of a muffin and when it comes out clean, muffins are done.

  8. Transfer the muffins to a rack and cool slightly. The muffins can be served warm or at room temperature. Enjoy!