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!
Servings: 12 muffins
Calories: 169kcal
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
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