Description
Deliciously moist and tender carrot cake muffins made with ripe bananas, shredded carrots, and warm cinnamon, perfect for a healthy snack or breakfast. These vegan-friendly muffins are lightly sweetened and can be customized with walnuts or made with different flours and sweeteners to suit various dietary preferences.
Ingredients
Units
Scale
Wet Ingredients
- 1 1/2 cups mashed ripe bananas (about 3 medium bananas)
- 1/4 cup granulated sugar
- 1/3 cup canola or vegetable oil (plus more for greasing)
Dry Ingredients
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
Add-ins
- 1 cup shredded carrot
- 1/4 cup crushed walnuts (optional)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with oil to ensure easy removal of the muffins after baking.
- Mash bananas: In a large bowl, place the mashed ripe bananas as the base of your batter.
- Mix wet and dry ingredients: Add sugar, canola or vegetable oil, baking powder, baking soda, salt, all-purpose flour, and ground cinnamon to the bananas. Gently mix all ingredients together until well combined without overmixing.
- Add carrots and walnuts: Carefully fold in shredded carrots and crushed walnuts if using, to evenly distribute them throughout the batter without deflating it.
- Fill muffin cups: Spoon the batter into the prepared muffin tin, filling each cup all the way to the top for full-sized muffins.
- Bake: Place the muffin tin in the preheated oven and bake for 25 minutes or until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
Notes
- These muffins are vegan-friendly, moist, and lightly spiced with cinnamon.
- You can customize the recipe by using refined sugar-free or sugar substitutes for a healthier option.
- Swap all-purpose flour with wholewheat, spelt, or gluten-free flour to suit dietary needs.
- Add your favorite nuts, seeds, or dried fruits as mix-ins for extra flavor and texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 238 kcal
- Sugar: 16 g
- Sodium: 463 mg
- Fat: 4 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
