Banana Carrot Muffins

Broken in half banana carrot muffin in a muffin wrapper.

No ratings yet

These Banana Carrot Muffins are super moist, easy to make, and are completely vegan! This recipe takes your favorite parts of a banana muffin and a carrot muffin and rolls them into one delicious breakfast treat.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Brunch

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Muffins

Calories: 251kcal

Author: Megan Calipari

Cost: $5

Equipment

1 Large Bowl
1 Rubber Spatula
1 Box Grater
1 Muffin Tin
12 Peper Muffin Liners

Ingredients

1 ⅔ Cups All-Purpose Flour
1 ¼ teaspoon Baking Powder
¼ teaspoon Baking Soda
½ teaspoon Kosher Salt half this amount if using table salt!
1 ½ teaspoon Cinnamon
¼ teaspoon Nutmeg
5 oz Grated Carrot See Note
1 Cup Mashed Overripe Banana about 2 large bananas
⅔ Cup Granulated Sugar
½ Cup Non-Dairy Milk
⅓ Cup Canola Oil
1 teaspoon Vanilla Extract
1 tablespoon Turbinado Sugar optional

Instructions

Preheat oven to 375*F. Line a muffin tin with 12 paper liners.
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir to combine and set aside.
1 ⅔ Cups All-Purpose Flour, 1 ¼ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Kosher Salt, ¼ teaspoon Nutmeg, 1 ½ teaspoon Cinnamon
In a large bowl, combine grated carrot, mashed banana, sugar, non-dairy milk, canola oil and vanilla. stir to combine. Then, add the dry ingredients and stir to form the batter.
5 oz Grated Carrot, 1 Cup Mashed Overripe Banana, ⅔ Cup Granulated Sugar, ½ Cup Non-Dairy Milk, ⅓ Cup Canola Oil, 1 teaspoon Vanilla Extract
Use a spoon or an ice cream scoop to portion the batter into the lined muffin tin, filling each liner about ¾ of the way full. Top each muffin with a sprinkle of turbinado sugar if desired.
1 tablespoon Turbinado Sugar
Bake the muffins in a 375*F oven for 24-26 minutes, turning the pan halfway through baking. Test for doneness by inserting a toothpick into the center of a muffin. It should come out clean. Allow the muffins to cool in the pan for about 20 minutes, then move them to a cooling rack to continue cooling.

Notes

5 oz of grated carrot is about 1 ½ cups. Grate the carrot on the large side of a box grater. Don't buy pre-shredded carrots. It will be too coarse. Grate the carrots on the large side of a box grater.

To store: place the muffins into an airtight container or a freezer bag and store at room temperature for up to four days. Or freeze for up to a month.

Nutrition