BANANA CARROT MUFFINS

VEGAN

INGREDIENTS

▢ 1 ¾ cup White Flour ▢ 1 tsp Baking Soda ▢ ½ tsp Cinnamon ▢ ¼ tsp Salt ▢ 1 cup Bananas ▢ 2 tbsp Olive Oil ▢ 5 tbsp Almond Milk ▢ ⅓ cup Maple Syrup ▢ 2 tsp Vanilla Extract ▢ 1 cup Carrots

Mix Dry Ingredients

In a large mixing bowl, whisk all the dry ingredients: flour, baking soda, salt, and cinnamon. Set aside.

1

Combine Ingredients

In another bowl, whisk mashed bananas, olive oil, almond milk, maple syrup, vanilla extract, and shredded carrots.

2

Add Chopped Nuts

Slowly stir in the dry ingredients into the wet ingredients until just combined. Fold in chopped nuts if used.

3

Fill Muffin Tray

Fill each muffin paper cup up to 3/4 of their level.

4

Bake the Muffins

Bake in the center rack of the oven for about 25 minutes - 30 minutes in an oven preheated to to 350°F (180°C).

5

Prep Time: 15 minutes Cook Time: 25 minutes Makes: 12 Muffins Calories: 153 kcal per Muffin

BANANA  CARROT MUFFINS

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