Description
Deliciously moist and tender vegan carrot cake muffins made with ripe bananas, shredded carrots, and warm cinnamon. These easy-to-make muffins are lightly sweetened, naturally spiced, and perfect for breakfast, snack, or dessert. Optionally enhanced with crunchy walnuts for added texture.
Ingredients
Scale
Main 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 cup shredded carrot
- 1 teaspoon ground cinnamon
- ¼ cup crushed walnuts (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375 degrees Fahrenheit and lightly grease a muffin tin to prevent sticking.
- Mix Wet Ingredients: In a large bowl, place the mashed ripe bananas. Add the granulated sugar and vegetable oil, mixing gently until combined.
- Add Dry Ingredients: Add the baking powder, baking soda, salt, all-purpose flour, and ground cinnamon to the wet mixture. Stir gently until the batter is well combined but not overmixed.
- Fold in Carrots and Walnuts: Gently fold the shredded carrots and crushed walnuts (if using) into the batter, ensuring even distribution.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each muffin cup to the top for well-rounded muffins.
- Bake: Place the muffin tin in the oven and bake for 25 minutes, or until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
Notes
- These muffins are naturally vegan and can be made refined sugar-free or gluten-free by substituting ingredients accordingly.
- You can customize the recipe by adding your favorite nuts, seeds, or dried fruit mix-ins.
- For a healthier version, try using whole wheat or spelt flour instead of all-purpose flour.
- Store muffins in an airtight container at room temperature 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
