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banana carrot muffins on black plate
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5 from 4 votes

Banana Carrot Muffins | Vegan

These easy vegan banana carrot muffins are light, moist, and refined sugar free. They're a healthy breakfast option, a sweet snack, or a decadent dessert when topped with vegan cream cheese frosting!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: banana carrot muffins
Servings: 12
Calories: 110kcal


  • 1 1/2 cups Whole Wheat Flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 3/4 cup date sugar reduce for lower sugar
  • 2 ripe bananas mashed
  • 1 cup shredded carrot
  • 1/4 cup unsweetened applesauce
  • 1/4 cup unsweetened almond milk


  • Preheat oven to 350 degrees. 
  • Combine dry ingredients in a medium mixing bowl (flour, baking soda, baking powder, salt, cinnamon). Whisk to combine. Add sugar. Stir to combine. Set aside.
  • In a food processor blend two large ripe bananas. Add apple sauce, almond milk, and carrots. Pulse until combined.
  • Add wet ingredients to dry ingredients. Stir to combine. Don't over mix. At this time you can add a 1/2 cup chopped nuts (optional).
  • Line muffin tin with muffin cups. Scoop 1/4 cup of the batter into each cup about 3/4 of the way full.
  • Place in preheated oven for 18-20 minutes. Insert toothpick to check that it comes out clean. 
  • Allow muffins to sit in the muffin tins for 5 minutes. Then transfer to a cooling rack and allow to cool completely.


Calories: 110kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 269mg | Potassium: 163mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1795IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg