Banana Carrot Muffins
These easy banana carrot muffins are light, moist, and perfectly sweetened. Enjoy with a warm cup of coffee for breakfast, a light afternoon snack, or a decadent dessert when topped with vegan cream cheese frosting!
Prep Time10 minutes mins
Cook Time15 minutes mins
Cool10 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12 muffins
Calories: 169kcal
- 1 ½ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 2 teaspoon Baking Powder
- ¼ teaspoon Salt
- 2 teaspoon Cinnamon
- ¾ cup Organic Cane Sugar reduce for lower sugar
- 2 ripe bananas mashed
- 1 cup shredded carrot about 2-3 large carrots peeled and shredded
- ¼ cup avocado oil or unsweetened applesauce for oil-free version
- ¼ cup unsweetened almond milk
Preheat the oven to 350 degrees. Peel and shred 2-3 carrots until you have one cup of shredded carrots.
Combine the dry ingredients in a medium mixing bowl (flour, baking soda, baking powder, salt, sugar, and cinnamon). Whisk to combine. Set aside.
In a blender or food processor blend the bananas, almond milk, and avocado oil until smooth.
Pour the wet ingredients into the bowl with the dry ingredients, add the shredded carrots. Fold it all together with a spatula until combined. Don't overmix.
Line your muffin tin with 12 muffin cups. Scoop ¼ cup of batter into each cup to fill ¾ of the way full.
Place the muffins in your preheated oven for 15-18 minutes. Insert a toothpick in the center of each muffin. If the toothpick comes out clean, the muffins are done, if not, place them back in the oven for a few more minutes.
Allow the muffins to cool in the muffin tin for 10 minutes, then transfer them to a cooling rack to cool completely.
Calories: 169kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 225mg | Potassium: 123mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1796IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg