{"id":16303,"date":"2023-03-07T10:48:00","date_gmt":"2023-03-07T16:48:00","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/carrot-banana-cupcakes-with-coconut-frosting\/"},"modified":"2023-03-07T10:48:45","modified_gmt":"2023-03-07T16:48:45","slug":"carrot-banana-cupcakes-with-coconut-frosting","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/carrot-banana-cupcakes-with-coconut-frosting\/","title":{"rendered":"Carrot Banana Muffins with Quark Frosting"},"content":{"rendered":"
Try this best ever carrot banana muffins recipe made with grated carrots and overripe bananas and topped with German Quark Frosting! They make for great snacks and are a delicious way to have the flavors of carrot cake AND banana bread.Jump to Recipe<\/a><\/span><\/div>\n
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These Carrot banana muffins with Quark Frosting are the perfect sweet treat or snack that you can enjoy any time of year but especially around the Easter holidays. They are easy to make and with that German Quark Frosting perfect for those who are looking for a healthier Easter treat.<\/p>\n

These fluffy banana carrot muffins are not your average muffin! My Carrot Banana Muffins combine all the flavors we love about banana bread AND carrot cake into a light, fluffy, and moist muffin that is perfect for the Easter holidays!<\/p>\n

Made with shredded carrots, mashed banana and coconut oil, they are super moist and make for a great breakfast for the whole family!<\/p>\n

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This Easter season I am trying a couple of new recipes and as you have so loved my Carrot Cake Without Cream Cheese Icing<\/a>, I wanted to show you another Easter classic without the traditional frosting.<\/p>\n

Quark Frosting for cupcakes without Cream Cheese<\/h2>\n

German Quark frosting is a delicious and healthier option for topping for all your favorite muffins and cupcakes. It is easy to make and pairs well with a variety of flavors, like my German Muffins<\/a>, my Rhubarb Cupcakes<\/a> or my Peach Cobbler Muffins<\/a>.<\/p>\n

This quark frosting whips up light and fluffy and I love its slightly tangy taste that complements the sweetness of our delicious banana carrot muffins.<\/p>\n

It is also much lower in fat and calories compared to traditional buttercream frosting, making it a lighter dessert option for the holidays.<\/p>\n

You can also customize the flavor of the quark frosting by adding different extracts, like coconut extract or vanilla extract. You could also add some ground cinnamon to the frosting<\/p>\n

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You could really eat these carrot muffins just as they are without frosting. The texture is just so perfect. I like mixing my cupcake and muffin batters by hand to have more control and avoid overmixing. Plus I just don\u2019t want to drag my hand mixer out constantly.<\/p>\n

The mashed banana<\/strong> and coconut oil<\/strong> contribute to a super moist texture. I like using coconut oil instead of vegetable oil but you can also use sunflower oil or melted butter in these.<\/p>\n

And if you\u2019d like, you can throw a big old handful of chopped nuts or coconut inside the batter. The frosting itself is flavored with a hint of vanilla and in my attempts to be crafty I put small marzipan carrots on top.<\/p>\n

You can buy them online or make your own using my tutorial on how to make marzipan.<\/a><\/p>\n

How do you grate the carrots for these banana carrot muffins?<\/h2>\n

I use the large holes of a box grater and I found it works perfectly. For this recipe you do not need to squeeze out any of the excess moisture before adding the grated carrots to the muffin batter.<\/p>\n

Make Banana Carrot Muffins Vegan<\/h2>\n

You could make these vegan using flax eggs instead of regular eggs and make your own vegan buttermilk. To do so substitute almond milk for buttermilk. Then stir a tsp of vinegar into your measured out almond milk and let this sit for 5 mins.<\/p>\n

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Make Healthy & Glutenfree Carrot Banana Muffins <\/h2>\n

To make these healthy banana carrot muffins<\/strong>, use xylitol<\/strong> instead of white sugar in the batter and use regular whole wheat flour or even oat flour instead of the white flour. You could also use golden brown sugar ir your favorite unrefined sugar like coconut sugar.<\/p>\n

For gluten-free muffins<\/strong>, use Bob’s Red Mill glutenfree flour. You can substitute 1\/3 of the amount with almond flour.<\/p>\n

Here are some tips for making perfect muffins every time:<\/h2>\n