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Banana Carrot Muffins

Banana Carrot Muffins

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

Description

These Banana Carrot Muffins are soft, moist, and packed with wholesome ingredients, offering a naturally sweet and tender crumb. Built from ripe bananas and freshly grated carrots, they provide a comforting and nutritious option perfect for breakfast, snacks, or on-the-go bites. With balanced sweetness and a subtle spice from cinnamon, these versatile muffins are ideal for various occasions and can be easily adapted to dietary preferences.

Ingredients

Scale

Wet Ingredients

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

Dry Ingredients

  • 1 1/2 cups all-purpose flour (or gluten-free blend for gluten-free version)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon (natural)
  • 1/4 teaspoon salt

Additional Ingredients

  • 1 cup freshly grated carrots
  • 1/2 cup chopped nuts (optional; walnuts or pecans)

Instructions

  1. Prepare the Wet Ingredients: Mash the ripe bananas in a large bowl until smooth. Stir in the vegetable oil, plant-based milk, maple syrup (natural), apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), and vanilla extract (natural). Mix until fully combined into a smooth liquid mixture.
  2. Combine the Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour (or gluten-free blend), baking powder, baking soda, ground cinnamon (natural), and salt to evenly distribute the leavening agents and spices.
  3. Mix in Carrots and Wet Ingredients: Add the freshly grated carrots directly into the dry mixture. Pour the wet ingredient mixture over the dry ingredients and gently fold together just until combined, being careful not to overmix to maintain tenderness.
  4. Add Optional Nuts: If using, fold in the chopped nuts gently. This step adds a crunchy texture and nutty flavor but can be omitted for a nut-free version.
  5. Bake: Divide the batter evenly into a lined or greased muffin tin, filling each cup about three-quarters full. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and Enjoy: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Serve warm or at room temperature. Optionally, garnish with a dusting of powdered sugar (natural) or a dollop of plant-based cream cheese (plant-based).

Notes

  • Use very ripe bananas for natural sweetness and moisture.
  • Do not overmix the batter to avoid dense, tough muffins.
  • Grate carrots fresh for better texture and flavor.
  • Use room temperature ingredients to ensure smooth mixing and even baking.
  • Test your oven temperature with a thermometer for accurate baking results.
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

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

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