Banana Carrot Muffins

4.99 from 249 votes

www.theconsciousplantkitchen.com

These Banana Carrot Muffins are healthy low-sugar muffins naturally sweetened with banana, maple syrup and loaded with shredded carrots. Bonus, these healthy muffins are also egg-free, dairy-free, vegan approved, and suitable for kids' lunchboxes.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: banana carrot muffins

Servings: muffins

Calories: 153kcal

Author: Carine Claudepierre

Ingredients

1 ¾ cup White Wholewheat Flour all-purpose flour or spelt flour. Essential guide to measuring flour.
1 teaspoon Baking Soda or 2 teaspoon baking powder
½ teaspoon Cinnamon
¼ teaspoon Salt
1 cup Mashed Bananas about 3 small ripe bananas
2 tablespoons Light Olive Oil or vegetable oil or melted coconut oil
5 tablespoons Unsweetened Almond Milk at room temperature
⅓ cup Maple Syrup
2 teaspoons Vanilla Extract
1 cup Shredded Carrot

Optional

½ cup Chopped Walnuts

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper cups and spray the liner with oil to prevent the muffins from sticking to the paper. Set aside.
In a large mixing bowl, whisk all the dry ingredients: flour, baking soda, salt, and cinnamon. Set aside.
In another bowl, whisk mashed bananas, olive oil, almond milk, maple syrup, vanilla extract, and shredded carrots.
Slowly stir in the dry ingredients into the wet ingredients until just combined. Fold in chopped nuts if used.
Fill each muffin paper cup up to 3/4 of their level.
Bake in the center rack of the oven for about 25 minutes - 30 minutes, or until a pick inserted in the center of the banana carrot muffins comes out clean.
Cool for 5 minutes in the pan, then transfer to a cooling rack and cool for a few hours to enjoy their best texture.

Storage

Store in a cake box in the fridge for up to 4 days or freeze them.

Nutrition