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Banana Carrot Muffins

Banana Carrot Muffins

  • Author: Marcus
  • Total Time: 35-40 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

These easy Banana Carrot Muffins are a delightful and healthy snack or breakfast option. Made with ripe bananas and fresh grated carrots, they offer natural sweetness and moist, tender texture. Using simple pantry staples and plant-based ingredients, these muffins are perfect for families, quick morning fixes, or preparing snacks ahead. Versatile and flavorful, they combine wholesome nutrition with a delicious taste.

Ingredients

Scale

Main Ingredients

  • 2 ripe bananas, mashed
  • 1 cup grated carrots
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon natural baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon natural gelling agent

Wet Ingredients

  • 1/2 cup plant-based (dairy) milk
  • 1/3 cup vegetable oil
  • 1/4 cup maple syrup (natural)
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract (natural)

Optional Add-ins

  • 1/2 cup chopped nuts (optional)
  • 1/4 cup raisins or chopped dates (optional)

Instructions

  1. Prep Your Ingredients: Preheat your oven to 375°F (190°C). Gather all ingredients. Grate fresh carrots finely and mash ripe bananas until smooth but still slightly chunky for texture.
  2. Mix Wet Ingredients: In a large bowl, combine mashed bananas, grated carrots, plant-based (dairy) milk, vegetable oil, maple syrup (natural), vegetarian Worcestershire sauce (natural), apple cider vinegar, and vanilla extract (natural). Stir well to blend all flavors evenly.
  3. Combine Dry Ingredients: In a separate bowl, whisk together whole wheat flour, natural baking powder, baking soda, cinnamon, and natural gelling agent to ensure even distribution and help the muffins rise uniformly.
  4. Mix Wet and Dry Ingredients: Slowly pour the dry ingredients into the wet mixture and gently fold until just combined. Avoid overmixing to keep muffins tender and light.
  5. Add Nuts or Extras: If using chopped nuts, raisins, or chopped dates, fold them into the batter now for added texture and bursts of sweetness.
  6. Bake: Spoon the batter into a muffin tin lined with paper cups or lightly greased. Bake at 375°F (190°C) for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool slightly before serving.

Notes

  • Use very ripe bananas for maximum sweetness and moisture.
  • Don’t overmix the batter to ensure light and fluffy muffins.
  • Grate carrots finely for even distribution and better texture.
  • Use an oven thermometer to maintain accurate baking temperature.
  • Allow muffins to cool completely to prevent sogginess and improve texture.
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 9g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Banana Carrot Muffins, healthy muffins, plant-based muffins, natural sweetness, breakfast muffins, vegan muffins, wholesome snack

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