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Banana Carrot muffins are placed on the cooling wire rack.
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5 from 7 votes

Banana Carrot Muffins

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Breakfast
Cuisine: American
Diet: Vegan
Allergen: Dairy free, Soy free
Difficulty: Easy
Servings: 12 muffins
Calories: 207kcal

Ingredients

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.

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.

Nutrition

Calories: 207kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 115mg | Potassium: 191mg | Fiber: 3g | Sugar: 11g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg