The best of carrot cake and banana bread packed in one vegan recipe is what I am sharing today and that's the Banana Carrot Muffins!
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These delicious little carrot muffins are perfect to serve as breakfast, brunch, or as a pairing for coffee. Prepared with whole wheat flour, 100% vegan ingredients, and without any eggs, there is no better way to enjoy muffin recipes.
You've got to try them to believe it! My kids were a little skeptical about it, to begin with. Carrots and ginger are not necessarily their favorites, especially in a muffin.
But one test bite is all it took to convince them and get a five-star rating. If you have some ground ginger laying around in your spice cabinet, these muffins are a great way to put it to use! What a sweet way to get the benefits from carrots and ginger.
I have prepared vegan banana carrot muffins in the conventional oven as well as my all-new air fryer and the results were just phenomenal. Check out my recipe card for all the details. The base of the muffins is amazingly fluffy and moist.
The top of the muffins had risen well to give that sumptuous look. It’s one of my favorite breakfast muffins, especially when paired with vegan masala chai or hazelnut flavored coffee.
There are also variations you can make to make your own version of healthy banana carrot muffins. The whole wheat flour that I used can be replaced with all-purpose flour or gluten-free flour to get fluffy banana carrot muffins.
You could also take the sweetness up a notch by drizzling your favorite glazing on top. You could also add in your favorite warm spices that complement the flavor of bananas.
Often I am asked the question as to how I prepare muffins and cake without eggs and dairy. The answer is simple and often takes them by surprise. A couple of teaspoons of flax meal in warm water (flax eggs) is all it takes to get the batter to rise just like eggs do.
With one simple change, you are ridding the muffins of the awful cholesterol from eggs. As for dairy, there are plenty of options that fit our budget and taste. And it's not just these healthy muffins that are vegan.
For this recipe, you don't even need the flax eggs, to be honest. A little bit of baking soda and baking powder does the trick. My kids also loved my vegan banana oatmeal muffins and almond butter muffins.
So, these banana carrot muffins are now another one on the elite list of vegan, fluffy muffins. You should try them all if you haven't!
Ingredients note
- Whole wheat flour: I used whole wheat flour for this recipe. Like I mentioned here, you can substitute that with all-purpose flour or even a mix of whole wheat and all-purpose flour.
- Bananas: I used 1 cup of mashed bananas from 2 large bananas. Overripe bananas work better as it is easier to mash them and they also add natural sweetness
- Carrots: I grated 3 carrots to get 1 cup of grated carrots. Be sure to grate them fine with a grater or food processor.
- Ginger: I used a heaping teaspoon of ground ginger. You could also substitute that with fresh ginger, but be sure to chop them finely and mix them evenly in your batter.
How to make this
Preheat the oven to 350 F (175C). Line a muffin tin with paper liners.
Mash the bananas in a large mixing bowl. And add brown sugar, oil, and mix well.
Add your favorite plant-based milk, vanilla extract, and mix well.
Take another big bowl and mix together the rest of the dry ingredients.
Combine the dry and wet ingredients and add the grated carrots.
Mix them well to get an even mix.
Divide batter into the muffin tins that you prepared earlier.
Bake at 350F for 20 -25 minutes or until a toothpick comes out clean. Let it cool for about 5 minutes before removing the muffins.
Place them on a wire rack to cool completely.
Air fryer method
You can also make these carrot muffins in an air fryer. If you have silicone muffin cups and an air fryer use this method.
Place the muffin batter inside the silicone muffin cups. Preheat the air fryer to 350 F and then, bake the muffins for 12- 15 minutes. Be sure to check them in between to make sure they are placed right and not getting burnt.
How to store
If you have leftover muffins, you can store them in an airtight container on the counter for a day or two. You could also freeze them for up to a month. Just let them thaw to room temperature before serving.
Expert tips
- Please be sure to grate your own carrots and don’t try to use the pre-shredded kind from the store. The carrots in those bags tend to be dry and do not work as well for this recipe.
- If you want a nicely rounded top on your muffins, you can use an ice cream scoop to put the batter in the liners. This will help them bake evenly and not sink in the middle.
- These muffins can be stored in the freezer for up to a month. Just let them thaw on the counter before serving.
- If you want to make these muffins into mini muffins, just adjust the baking time by about 5 minutes.
- Be sure to have all ingredients in room temperature before mixing them together, to get an even rise on the muffins.
Recipe FAQ's
Yes, you can! Just use a gluten-free flour blend in place of the whole wheat flour.
You can use any type of plant-based milk that you like in this recipe. I have tried it with soy milk, almond milk, and oat milk, and all work well.
Yes, you can! You can replace the oil with applesauce or another type of nut butter.
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📖 Recipe
Banana Carrot Muffins
Ingredients
- 2 banana - 1 cup mashed
- 1 cup grated carrots
- ¾ teaspoon ginger powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup corn oil
- ¾ cup almond milk
- 2 cups whole wheat flour
- ½ cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 F (175C). Line a muffin tin with paper liners.
- Mash the bananas in a large mixing bowl. And add brown sugar, oil, and mix well.2 banana, ½ cup brown sugar, ½ cup corn oil
- Add your favorite plant-based milk, vanilla extract, and mix well.¾ cup almond milk, 1 teaspoon vanilla extract
- Take another big bowl and mix together the rest of the dry ingredients.1 teaspoon baking soda, 1 teaspoon baking powder, 2 cups whole wheat flour, ¾ teaspoon ginger powder
- Combine the dry and wet ingredients and add the grated carrots.1 cup grated carrots
- Mix them well to get an even mix.
- Divide batter into the muffin tins that you prepared earlier.
- Bake at 350F for 20 -25 minutes or until a toothpick comes out clean. Let it cool for about 5 minutes before removing the muffins. Place them on a wire rack to cool completely.
Air fryer method
- Place the muffin batter inside the silicone muffin cups. Preheat the air fryer to 350 F and then, bake the muffins for 12- 15 minutes. Be sure to check them in between to make sure they are placed right and not getting burnt.
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Notes
- Please be sure to grate your own carrots and don’t try to use the pre-shredded kind from the store. The carrots in those bags tend to be dry and do not work as well for this recipe.
- If you want a nicely rounded top on your muffins, you can use an ice cream scoop to put the batter in the liners. This will help them bake evenly and not sink in the middle.
- These muffins can be stored in the freezer for up to a month. Just let them thaw on the counter before serving.
- If you want to make these muffins into mini muffins, just adjust the baking time by about 5 minutes.
- Be sure to have all ingredients at room temperature before mixing them together, to get an even rise on the muffins.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Ramona
These banana, carrot, and ginger muffins look super delicious and I can't wait to try them out when I get the chance. Thank you for sharing this recipe!
Tammy
A perfect breakfast muffin! Love the ginger in there too...perfect toasted with a pat of butter and a cup of coffee 😀