Banana Carrot Muffins

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a plate filled with a stack of banana carrot muffins with oats on op and banana and orange flowers in the background

4.80 from 15 votes

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www.theconsciousplantkitchen.com

These Banana Carrot Muffins are moist carrot cake muffins with delicious banana flavor. It's a great recipe to use ripe bananas and enjoy carrot cake flavors.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/banana-carrot-muffins/ or scan the QR code here ➡️

Prep Time15

Cook Time25

Total Time40

Servings: muffins

Calories: 153kcal

Author: Carine Claudepierre

Ingredients

1 ¼ cup Mashed Banana about 3 medium ripe bananas
2 ¼ cups All-Purpose Flour (note 1)
½ cup Old-Fashioned Rolled Oats (note 2)
1 cup Unsweetened Almond Milk (note 3)
⅓ cup Light Olive Oil (note 4)
2 ½ teaspoons Baking Powder
½ cup Coconut Sugar (note 5)
1 teaspoon Cinnamon
¼ teaspoon Salt
2 teaspoons Vanilla Extract
1 cup Shredded Carrot

Optional

½ cup Chopped Walnuts

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper cups and spray the liner with oil to prevent the muffins from sticking to the paper. Set aside.
Mash banana, pack in measuring cup, sweep off excess, and measure exactly 1 cup + 1/4 cup. Place in a mixing bowl. with oil, almond milk, vanilla extract, and shredded carrots. Stir to combine. Set aside.
In a large mixing bowl, whisk all the dry ingredients: all-purpose flour, rolled oats, coconut sugar, baking powder, salt, and cinnamon.
Slowly stir in the dry ingredients into the wet ingredients until just combined. Fold in chopped nuts if used.
Fill each muffin paper cup up to 3/4 of their level.
Bake in the center rack of the oven for about 35 minutes - 45 minutes, or until a pick inserted in the center of the banana carrot muffins comes out clean.
Cool for 5 minutes in the pan, then transfer to a cooling rack and cool for a few hours to enjoy their best texture.

Notes

Note 1: You can swap all-purpose flour for white spelt flour or white wholewheat flour. I didn't try all-purpose gluten-free flour and can't guarantee it will deliver the same texture. The recipe won't work with almond flour, oat flour, or coconut flour.

Note 2: You can swap oats for more flour.

Note 3: Any plant-based milk can be used, such as coconut milk, oat milk, or soy milk.

Note 4: Any oil can be used, but light flavor oil works best.

Note 5: Any crystal sweetener like sugar, coconut sugar, or brown sugar works.

Storage: You can store the muffins in a cake box in the fridge for up to 4 days or freeze them.

Nutrition