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Banana Carrot Muffins

Banana Carrot Muffins

  • Author: Anthony
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

These Banana Carrot Muffins offer a moist and flavorful breakfast packed with wholesome ingredients like ripe bananas, grated carrots, and whole wheat flour. With warm spices and a perfectly tender texture, they are quick to prepare and ideal for busy mornings or meal prep. Enjoy a natural sweetness balanced with subtle earthiness in every bite.

Ingredients

Scale

Wet Ingredients

  • 3 ripe bananas, mashed
  • 1/4 cup coconut oil
  • 1/2 cup plant-based milk
  • 1 tablespoon apple cider vinegar (natural)
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon vanilla extract (natural)

Dry Ingredients

  • 1 3/4 cups whole wheat flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon natural gelling agent

Add-ins

  • 1 cup finely grated carrots

Instructions

  1. Prepare the Wet Ingredients: Start by mashing the ripe bananas until smooth in a large mixing bowl. Add coconut oil, plant-based milk, apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), and vanilla extract (natural). Mix well to combine into a smooth, fragrant liquid base.
  2. Combine Dry Ingredients: In a separate bowl, sift together whole wheat flour, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, and the natural gelling agent. These dry ingredients will build the muffins’ structure and add warm spiced notes.
  3. Incorporate Carrots and Mix: Fold the finely grated carrots into the wet mixture gently. Then gradually add the dry ingredients to the wet, mixing until just combined. Avoid over-mixing to keep the muffins tender with a light crumb.
  4. Prepare the Muffin Tin and Bake: Line a muffin tray with paper cups or lightly grease it with coconut oil. Scoop the batter evenly into the tins. Bake in a preheated oven at 180°C (350°F) for about 22-25 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool and Enjoy: Allow the Banana Carrot Muffins to cool in the tray for 5 minutes, then transfer to a wire rack to cool completely. Serve slightly warm or at room temperature for the best texture.

Notes

  • Use very ripe bananas for maximum sweetness and flavor.
  • Grate carrots finely to ensure a moist and smooth texture.
  • Mix the batter just until combined to keep muffins tender.
  • Use an oven thermometer to maintain correct baking temperature.
  • Let muffins cool completely before storing to prevent condensation.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 10g
  • Sodium: 120mg
  • Fat: 7g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: banana muffins, carrot muffins, healthy breakfast, plant-based, whole wheat, easy muffins, gluten free option

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