Flourless Apple Carrot Breakfast Bread

This festive, flourless apple carrot breakfast bread is full of nutritious and delicious produce! Feel free to experiment with your favorite add-ins such as berries, dried fruit, nuts, and if you’re feeling really wild, dark chocolate chips. 🙂

This bread doesn’t work in a large loaf pan, the center won’t get fully cooked. I recommend these adorable mini loaf pans. It also works great using muffin tins, in which case I recommend these silicone muffin liners.

This Flourless Apple Carrot Breakfast Bread Is:

  • Hearty
  • Healthy
  • Full of warming fall spices
  • Easy to make
  • Delicious
  • Versatile
  • Great to make ahead
  • Freezer-friendly

I’d love to see your remakes of this breakfast bread! Leave a comment below, rate it, or tag me in your meal pics on Instagram @katiesconsciouskitchen. Or, join my free private facebook group to share your creations and inspire others!

Apple Carrot Breakfast Bread

This festive, flourless apple carrot breakfast bread is full of nutritious and delicious produce! Feel free to experiment with your favorite add-ins.
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Active Time: 15 minutes
Inactive Time: 30 minutes
Cooling Time: 30 minutes
Servings 4



  • 1 cup instant oats*, 4 oz

Fruit & Veggies

  • 1 cup grated carrot, 4-5 oz
  • 1 cup grated apple, 4-5 oz
  • 2-3 bananas, mashed, 10 oz
  • 1/2 cup fresh, dried, or frozen berries, 5-6 oz


  • 2 eggs
  • 1/2 cup chopped nuts, 4 oz
  • 1/4 cup nut butter of choice, 2 oz


  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg


  • Preheat the oven to 375° F. Lightly grease mini loaf pans or line with parchment paper. I recommend mini loaf pans or muffin tins for this recipe, so that they cook all the way through more easily. The flourless batter is dense, so with large loaf pans you can end up with gooey batter on the inside, no matter how long you bake it.
  • Mash the banana, eggs, and nut butter together until smooth.
  • Grate the carrot and apple and stir it into the mixture along with the oats, nuts, any additional fruit, and spices.
  • Bake for 25 – 30 minutes, or until a toothpick comes out clean.
  • Allow the bread to cool for 30 minutes and transfer to a wire rack.
  • Slice into 4 equal servings. Store in an airtight container or freeze.


  • I use instant oats because they are more absorbent than rolled oats and produce a better texture in baked goods. You can make your own by pulsing rolled oats in a food processor until they are like a coarse flour. 
Did you make this recipe?Tag me on instagram at @katiesconsciouskitchen so I can see it! Or leave a rating or comment below! I love hearing from you! ♡

More Resources for Sugar & Flour Free Eaters


  1. Hi Katie! How are you counting the muffins for BLE? 1 muffin for breakfast? Thanks!! Jacke

    • You can divide the whole recipe into 4 servings, and each serving will be a complete BLE breakfast. How many muffins or loaves that will be depends on the size of the tins you use.

  2. Anonymous

    This was a really delicious recipe. Have made some mini loafs for gifts this holiday season!

  3. Christine St-Onge

    OH lala ! your litte bread carrot-apples, nuts butter are so good! So happy to find your recipes! I am on BLE

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