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Banana Carrot Muffins

Banana Carrot Muffins

  • Author: David
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

These Banana Carrot Muffins combine the natural sweetness of ripe bananas with the wholesome crunch of fresh carrots. Moist, flavorful, and made with plant-based ingredients, they offer a nutritious and delicious snack perfect for breakfast, a midday boost, or a nourishing treat for kids. Easy to prepare and versatile, these muffins deliver natural energy and vibrant flavors without refined sugar.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon (natural)
  • 1/4 teaspoon salt

Wet Ingredients

  • 3 ripe bananas, mashed
  • 1 cup fresh carrots, grated finely
  • 1/2 cup plant-based yogurt
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup (natural)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon natural vanilla extract
  • 1 teaspoon vegetarian Worcestershire sauce
  • 1 tablespoon natural gelling agent

Optional Add-ins

  • 1/2 cup chopped walnuts or pecans

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with coconut oil to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together whole wheat flour, baking powder, baking soda, ground cinnamon (natural), and salt to create the structure and flavor base for your muffins.
  3. Combine Wet Ingredients: In another bowl, mash the ripe bananas until smooth. Add the grated carrots, plant-based yogurt, melted coconut oil, maple syrup (natural), apple cider vinegar, natural vanilla extract, and vegetarian Worcestershire sauce. Blend well until fully incorporated.
  4. Bring Wet and Dry Together: Slowly pour the wet mixture into the dry ingredients and fold gently. Stir just until combined to keep muffins tender. Avoid overmixing to prevent a dense texture.
  5. Add Natural Gelling Agent and Nuts: Fold in the natural gelling agent and chopped walnuts or pecans if using, distributing them evenly throughout the batter.
  6. Fill Muffin Tin and Bake: Spoon the batter evenly into the muffin cups, filling each about three-quarters full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool and Enjoy: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature for the best flavor.

Notes

  • Choose ripe bananas for natural sweetness and moisture.
  • Grate carrots finely for even texture and moistness.
  • Fold batter gently to keep muffins light and airy; do not overmix.
  • Adjust maple syrup amount to taste for sweetness preference.
  • Test muffins with a toothpick; it should come out mostly clean with a few moist crumbs.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 6g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: banana muffins, carrot muffins, plant-based muffins, healthy snack, natural sweetener, vegan muffins

Find it online: https://yummyrecipeszone.com/banana-carrot-muffins/