Description
These vegan carrot cake muffins are moist, tender, and naturally sweetened with ripe bananas, offering a lightly spiced treat perfect for breakfast or a snack. Made with shredded carrots, warm cinnamon, and optional walnuts, they are easy to prepare and bake to golden perfection.
Ingredients
Scale
Dry Ingredients
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
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)
Add-ins
- 1 cup shredded carrot
- ¼ cup crushed walnuts (optional)
Instructions
- Preheat the Oven and Prepare Muffin Tin: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly grease a muffin tin to prevent sticking.
- Mash Bananas: Place the mashed ripe bananas into a large mixing bowl as the base for your batter.
- Combine Dry and Wet Ingredients: Add the sugar, canola or vegetable oil, baking powder, baking soda, salt, flour, and ground cinnamon to the bananas. Gently mix everything together until all ingredients are well combined, taking care not to overmix to keep the muffins tender.
- Fold in Carrots and Walnuts: Carefully fold the shredded carrots and crushed walnuts (if using) into the batter, distributing them evenly without deflating the mixture.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup to the top for nicely domed muffins.
- Bake: Bake the muffins in the preheated oven for 25 minutes, or until they turn a golden brown and a toothpick inserted into the center comes out clean.
Notes
- These muffins are vegan, tender, moist, and lightly spiced.
- They can easily be made refined sugar-free, sugar-free, with whole wheat or spelt flour, or gluten-free by substituting ingredients accordingly.
- Feel free to add your favorite mix-ins such as raisins, chocolate chips, or other nuts.
- Ensure not to overmix the batter to keep the texture light and fluffy.
- Muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen 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
