Description
These Carrot Cake Muffins are tender, moist, and lightly spiced with cinnamon, perfect for a healthy breakfast or snack. Made with ripe bananas, shredded carrots, and optional walnuts, they combine natural sweetness and wholesome ingredients to create delicious vegan treats that are easy to prepare and bake.
Ingredients
Scale
Batter Ingredients
- 1 ½ cups mashed ripe bananas (about 3 medium bananas)
- ¼ cup granulated sugar
- ⅓ cup canola or vegetable oil (plus more for greasing)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
Add-ins
- 1 cup shredded carrot
- ¼ cup crushed walnuts (optional)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 375°F (190°C) and lightly grease a muffin tin to prevent sticking.
- Mix Wet Ingredients: In a large bowl, place the mashed bananas. Add the granulated sugar and canola or vegetable oil, stirring gently to combine the wet ingredients.
- Add Dry Ingredients: Add the baking powder, baking soda, salt, all-purpose flour, and ground cinnamon to the bowl. Gently mix the ingredients together until just combined, being careful not to overmix.
- Fold in Carrots and Walnuts: Carefully fold the shredded carrots and crushed walnuts, if using, into the batter for added texture and flavor.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup to the top.
- Bake: Bake for 25 minutes or until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool slightly before removing them from the tin and serving.
Notes
- These vegan banana carrot muffins are tender, moist, sweet, lightly spiced, and super easy to make!
- They can be adapted to be refined sugar-free, sugar-free, use whole wheat or spelt flour, gluten-free, or incorporate your favorite mix-ins such as raisins or coconut flakes.
- For a nut-free version, omit walnuts entirely or substitute with seeds.
- Ensure ripe bananas are used for optimal natural sweetness and moisture.
- Store in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 238 kcal
- Sugar: 16 g
- Sodium: 463 mg
- Fat: 4 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
