Description
These moist and tender Carrot Cake Muffins combine the natural sweetness of ripe bananas with shredded carrots and warm cinnamon, creating a perfectly spiced and wholesome treat. Made with simple ingredients and optional walnuts for added crunch, these muffins are quick to prepare and baked to golden perfection, ideal for breakfast or a healthy snack.
Ingredients
Scale
Muffin Batter
- 1 ½ cups mashed ripe bananas (about 3 medium bananas)
- ¼ cup granulated sugar
- ⅓ cup canola or vegetable oil, plus more for greasing
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 1 cup shredded carrot
- 1 teaspoon ground cinnamon
- ¼ cup crushed walnuts (optional)
Instructions
- Preheat the oven: Preheat your oven to 375 degrees F (190 degrees C) and lightly grease a muffin tin to prevent sticking.
- Mix wet ingredients: In a large bowl, place the mashed ripe bananas as the base of your batter.
- Add dry ingredients: To the bananas, add the granulated sugar, canola or vegetable oil, baking powder, baking soda, salt, all-purpose flour, and ground cinnamon. Gently mix everything together until the batter is well combined but not overmixed.
- Fold in additions: Carefully fold in the shredded carrots and crushed walnuts if using, distributing them evenly through the batter.
- Fill muffin tin: Spoon the batter into the prepared muffin tin, filling each cup to the top for nicely sized muffins.
- Bake: Bake the muffins in the preheated oven for approximately 25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Notes
- These muffins are vegan, naturally sweet, and lightly spiced, making them a wholesome snack or breakfast option.
- You can customize the recipe by making it refined sugar-free, sugar-free, or using wholewheat, spelt, or gluten-free flour alternatives.
- Feel free to add your favorite mix-ins, such as raisins, coconut flakes, or different nuts, to suit your taste.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 238 kcal
- Sugar: 16 g
- Sodium: 463 mg
- Fat: 4 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
