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!
- 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