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Banana Carrot Muffins

Banana Carrot Muffins

  • Author: Kevin
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

These Banana Carrot Muffins combine the natural sweetness of ripe bananas with the vibrant earthiness of grated carrots, creating a moist, tender, and flavorful treat perfect for any time of day. Made with wholesome plant-based ingredients, they offer a nutritious snack or breakfast option that is quick to prepare, kid-friendly, and adaptable to various dietary needs.

Ingredients

Scale

Wet Ingredients

  • 3 ripe bananas, mashed
  • 1 cup grated carrots
  • 1/2 cup brown sugar (natural)
  • 1/2 cup plant-based (natural) yogurt
  • 1/2 cup plant-based (natural) milk
  • 2 tablespoons apple cider vinegar
  • 1/3 cup vegetable oil
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon pure vanilla extract (natural)
  • 1 teaspoon natural gelling agent

Dry Ingredients

  • 1 3/4 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon (natural)
  • 1/4 teaspoon salt

Optional Add-ins

  • 1/2 cup chopped nuts (optional)
  • 1/2 cup plant-based chocolate chips (optional)
  • 1/4 teaspoon nutmeg or ground ginger (natural) (optional)
  • 1/2 cup dried cranberries or raisins (optional)
  • 1/4 cup plant-based protein powder or hemp seeds (optional)

Instructions

  1. Prepare Your Ingredients: Peel and mash the ripe bananas until smooth. Finely grate the fresh carrots to ensure even cooking and blending in the batter. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, ground cinnamon (natural), and salt. This mixture provides the structure, leavening, and balanced spice base for the muffins.
  3. Combine the Wet Ingredients: In a separate bowl, mix the mashed bananas, grated carrots, brown sugar (natural), plant-based (natural) yogurt, plant-based (natural) milk, apple cider vinegar, vegetable oil, and vegetarian Worcestershire sauce (natural). Stir in the pure vanilla extract (natural) and natural gelling agent last to maintain a cohesive batter.
  4. Blend Wet and Dry Mixes: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together just until combined to keep the muffins tender. At this stage, add optional ingredients like chopped nuts or plant-based chocolate chips if desired.
  5. Bake to Perfection: Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean. Allow muffins to cool slightly before removing from the tin.

Notes

  • Use very ripe bananas for natural sweetness and moisture.
  • Grate carrots finely to ensure a delicate texture.
  • Fold ingredients until just combined to avoid over-mixing and keep the crumb soft.
  • Bring wet ingredients to room temperature before mixing for an even batter.
  • Check for doneness starting at 20 minutes as oven temperatures vary.
  • Customize spices like cinnamon, nutmeg, or ginger to suit your taste.
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: banana muffins, carrot muffins, plant-based muffins, healthy snacks, gluten free, natural sweeteners

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