Description
These carrot cake muffins are a moist and tender vegan treat, made with mashed ripe bananas, shredded carrots, and warm cinnamon. They are lightly sweetened, naturally flavorful, and perfect for a delicious breakfast or snack. The recipe is easy to prepare and can be customized with optional walnuts for added texture.
Ingredients
Scale
Wet 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)
Dry Ingredients
- 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 the oven: Set your oven to 375 degrees Fahrenheit and lightly grease a muffin tin to prevent sticking.
- Prepare the banana base: Place the mashed bananas in a large mixing bowl as the foundation of your muffin batter.
- Combine dry ingredients: Add sugar, oil, baking powder, baking soda, salt, flour, and cinnamon into the banana mixture, stirring gently until just well combined to avoid overmixing.
- Incorporate carrots and walnuts: Fold the shredded carrots and crushed walnuts (if using) carefully into the batter to evenly distribute them without deflating the mixture.
- Fill muffin tin: Spoon the batter into the prepared muffin cups, filling each to the top for full, uniform muffins.
- Bake: Place the muffin tin in the oven and bake for 25 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
Notes
- These vegan banana carrot muffins are tender, moist, and lightly spiced for a flavorful treat.
- You can adapt the recipe to be refined sugar-free, sugar-free, or use wholewheat, spelt, or gluten-free flour alternatives.
- Feel free to add your favorite mix-ins such as raisins, chocolate chips, or different nuts for variety.
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
