Description
These Vegan Banana Carrot Cake Muffins are moist, tender, and lightly spiced with cinnamon. Made with mashed ripe bananas, shredded carrots, and optional walnuts, they offer a naturally sweet and flavorful treat perfect for breakfast or a snack. Easy to prepare and customizable to dietary preferences, these muffins bake to a golden brown perfection in just 25 minutes.
Ingredients
Scale
Wet Ingredients
- 1 ½ cups mashed ripe bananas (about 3 medium bananas)
- ¼ cup granulated sugar
- ⅓ cup canola or vegetable oil (plus more for greasing)
Dry Ingredients
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
Additional Ingredients
- 1 cup shredded carrot
- ¼ cup crushed walnuts (optional)
Instructions
- Preheat the Oven and Prepare Muffin Tin: Preheat your oven to 375 degrees Fahrenheit and lightly grease a muffin tin to prevent sticking.
- Mix Wet Ingredients: In a large bowl, place the mashed ripe bananas as the base for the batter.
- Add Dry Ingredients and Mix: Add granulated sugar, canola or vegetable oil, baking powder, baking soda, salt, all-purpose flour, and ground cinnamon to the mashed bananas. Gently mix the ingredients together until well combined, ensuring no large lumps remain.
- Fold in Carrots and Walnuts: Carefully fold the shredded carrot and crushed walnuts (if using) into the batter, distributing them evenly without overmixing.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup to the top for nicely shaped muffins.
- Bake the Muffins: 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, tender, moist, sweet, and lightly spiced with cinnamon.
- You can make them refined sugar-free, sugar-free, or substitute whole wheat, spelt, or gluten-free flour depending on your dietary needs.
- Add your favorite nuts, seeds, or dried fruits as mix-ins for extra texture and flavor.
- Store muffins in an airtight container to maintain freshness for up to 3 days or freeze them for longer storage.
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
