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Banana Carrot Muffins

Banana Carrot Muffins

  • Author: Michael
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Plant-Based, Gluten Free option available

Description

Fluffy and moist Banana Carrot Muffins made with ripe bananas, freshly grated carrots, warm spices, and natural sweeteners. Perfect for a wholesome breakfast or snack, these plant-based muffins are easy to make, nutrient-dense, and customizable with nuts, berries, or chocolate chips for a delightful start to your day.

Ingredients

Scale

Wet Ingredients

  • 3 ripe bananas (soft and spotted)
  • 1/2 cup plant-based milk (such as almond, oat, or soy)
  • 1/3 cup plant-based oil
  • 1/4 cup maple syrup (natural)
  • 1 teaspoon vanilla extract (natural)

Dry Ingredients

  • 1 3/4 cups all-purpose flour (substitute 1:1 gluten-free baking blend for gluten-free version)
  • 1 cup freshly grated carrots
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon (natural)
  • 1/4 teaspoon nutmeg (natural)
  • 1/4 teaspoon salt

Optional Ingredients

  • 1/3 cup chopped walnuts (optional)
  • 1/3 cup plant-based chocolate chips (optional)
  • 1/2 cup fresh or frozen blueberries (optional)

Instructions

  1. Prepare the Wet Ingredients: Mash the ripe bananas in a large mixing bowl until smooth with slight chunks to maintain texture. Stir in the plant-based milk, plant-based oil, maple syrup (natural), and vanilla extract (natural). Whisk together until fully combined and set aside.
  2. Combine the Dry Ingredients: In a separate bowl, mix the all-purpose flour (or gluten-free blend), grated carrots, baking powder, baking soda, cinnamon (natural), nutmeg (natural), and salt. Stir well to evenly distribute the dry ingredients for consistent rise and flavor.
  3. Mix Wet and Dry Ingredients: Add the dry mixture into the wet ingredients in batches. Gently fold the mixtures together with a spatula just until the flour disappears. Avoid overmixing to keep the muffins light and fluffy.
  4. Add Optional Ingredients: Fold in walnuts, chocolate chips, or berries if using, distributing them evenly throughout the batter for added texture and flavor.
  5. Bake to Perfection: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it. Scoop the batter evenly into 12 muffin cups. Bake for 18-22 minutes until golden and a toothpick inserted comes out clean.
  6. Cool and Enjoy: Remove muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely, preserving their perfect texture and preventing sogginess.

Notes

  • Use very ripe bananas for natural sweetness and moisture.
  • Do not overmix the batter to keep muffins fluffy.
  • Freshly grate carrots for superior moisture and better blending.
  • Check oven temperature with a thermometer for consistent baking.
  • Allow muffins to cool completely before storing to preserve softness.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: banana carrot muffins, plant-based muffins, healthy breakfast, vegan muffins, natural sweetness, gluten-free option

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