Moist Banana Carrot Muffins (Vegan)
Fluffy, moist Banana Carrot Muffins made with oil—no eggs, dairy, or nuts! These vegan muffins are packed with bananas, carrots, cinnamon, and vanilla. A delicious, yet healthier treat. Perfect for breakfast or anytime snacking (freezable). Kid-friendly too! (Vegan).
Servings: 12
Ingredients
- 1¾ cups all purpose flour (see note 1)
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup mashed ripe banana (see note 2)
- ⅔ cup light brown sugar (lightly packed)
- ½ cup grapeseed oil (or other neutral oil, see note 3)
- ¼ cup non-dairy milk (or regular milk, see note 4)
- 1 tablespoon vanilla extract
- 2 cups grated carrots (see note 5)
- rolled oats (optional, for garnish)
Instructions
- Preheat: Preheat oven to 350℃ (177℉). Spray a muffin pan with oil or line with baking cups.
- Dry ingredients: In a medium bowl, whisk together 1¾ cups all purpose flour, 2 teaspoons cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon fine sea salt.
- Wet ingredients: In a large bowl, whisk together 1 cup mashed ripe banana, ⅔ cup light brown sugar, ½ cup grapeseed oil, ¼ cup non-dairy milk, and 1 tablespoon vanilla extract until smooth. Stir in 2 cups grated carrots.
- Combine: Add dry ingredients to wet ingredients and stir just until the flour is incorporated. (Do not overmix).
- Bake: Divide the batter into 12 muffin cups, filling almost to the top. If desired, sprinkle the tops with a bit rolled oats for garnish (optional). Bake until a tester inserted into the center of the muffin comes out clean, about 20 minutes. Let the muffins cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Notes
- Flour: For best results use a kitchen scale. Otherwise, measure flour using the "Spoon and Level" method: Fluff up the flour in the bag, then gently spoon it into the measuring cup until heaping, then level it with the back of a knife.
- Banana: Use overripe muffins that are ideally black, or at least yellow with black/brown streaks. If using frozen bananas, defrost until room temperature, drain off any watery brown liquid, then mash and use as directed.
- Grapeseed Oil: You can substitute any neutral oil, such as canola or vegetable oil.
- Milk: Use a plain, unsweetened non-dairy milk, such as oat or soy. In a pinch, vanilla-flavored milk works too. If you're not vegan, you can use regular dairy milk.
- Grated Carrots: Use the large holes on your box grater to grate fresh carrots. You'll need about 3 to 4 medium carrots, but sizes vary so measure after grating.
- Storage tips: Store cooled muffins in a resealable container at room temperature, for up to 3 days. Or freeze for up to 3 months. Defrost frozen muffins on the counter (or in the fridge overnight); or if in a hurry, use the defrost setting on your microwave.
Nutrition
Calories: 225kcal | Carbohydrates: 33g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Sodium: 245mg | Potassium: 177mg | Fiber: 2g | Sugar: 16g | Vitamin A: 3587IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg