Carrot Cake Muffins

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Moist Tender Vegan Carrot Muffins with Banana

It’s official, we’re in love with muffins! They’re like a little slice of on-the-go cake to enjoy for breakfast, a snack, a lunchbox treat, or dessert. Even better, these vegan carrot muffins combine two of our favorite treats: banana bread and carrot cake.

The results are moist, tender, fluffy, wholesome muffins featuring both a fruit and vegetable, yet sure to be a family favorite! Even better, they’re packed with texture, sure to satisfy your sweet tooth, and really easy to make with just one bowl (less cleanup!), 8 simple, low-budget, pantry-friendly ingredients, and just minutes of hands-on prep.

The most time-consuming part of the whole recipe is shredding the carrots, and even that can be cut to seconds with a food processor. Then, mix all the ingredients in a bowl, scoop the batter into the muffin tin, and bake into delicious banana carrot muffins.

This recipe is also super versatile. You can tweak the ingredients to your dietary needs, enjoy them with or without all your favorite mix-ins like walnuts, coconut, and pineapple, and bake them into mini, regular, or jumbo muffins or even in a loaf tin.

Best of all, with the combination of carrots, banana, and (optional) walnuts, these carrot cake muffins contain tons of fiber, antioxidants, potassium, vitamin K1, vitamin A, and heart-healthy omega-3 fatty acids. Perfect for enjoying as a wholesome treat at home, while hiking, or on the move.

For more veggie-heavy bakes, you might enjoy our carrot cake cookies, zucchini quick bread, sweet potato chocolate cake, or pumpkin brownies.  

The Ingredients

It’s super easy to make these vegan carrot cake muffins; you only need 9 simple and inexpensive pantry staples.

• Banana: Using overripe bananas with plenty of dark spots is important, as they’ll be the sweetest.  

If your bananas aren’t ripe enough, bake them (peel on) at 400F/205C until the peel blackens (about 5-10 minutes). Leave them to cool, scoop out the flesh, and mash.

• Carrots: It’s best to use freshly shredded carrots (not pre-grated from the grocery store) for the best texture and flavor.
• Sugar: We’ve previously used regular or brown sugar (which provides a caramel flavor and moisture) in these easy carrot cake muffins. However, you could use unrefined muscovado, coconut sugar, or date sugar.
• Oil: Use any mild cooking oil, like vegetable oil or melted coconut oil, for tender, moist dairy-free carrot cake muffins. To reduce the oil, replace some with unsweetened apple sauce.
• Flour: Use all-purpose, whole wheat, or spelt flour (or a 50/50 blend).
• Leavening agents: Baking powder and baking soda provide lift and texture.
• Salt: To enhance the various flavors in the muffins.
• Cinnamon: While several spices typically go into carrot cake, this easy recipe for carrot cake muffins will taste delicious with cinnamon at its most basic.
• Walnuts: (optional) Use raw or lightly toasted, unsalted, chopped walnuts. Pecans, pistachios, hazelnuts, sunflower seeds, or pumpkin seeds would also work.

What Could I Add To Vegan Carrot Muffins?

There are several ways to add extra flavor and texture to this carrot cake muffin recipe.

• Vanilla extract: 1 tsp vanilla enhances the overall flavor of the carrot banana muffins.
• Dried fruit: You could add several types of dried fruit to these carrot cake muffins. That includes regular or golden raisins, cranberries, or dried chopped apricot or dates.
• Fruit: Add ¼-⅓ cup of pineapple pieces or chopped apple – pat dry first.
• Ginger: For some warmth, add a generous pinch (increase to taste).
• Nutmeg: Add ¼-½ tsp for extra warming depth.
• Cardamom: Just a pinch for depth.
• Coconut: ¼-⅓ cup of unsweetened shredded coconut will add texture.
• Vegan chocolate chips: Add ¼-½ cup for any chocolate lovers. Use chips or chunks.
• Orange zest: Add the zest of one orange (and save the juice for an optional glaze).

Toppings

• Glaze: 1 tbsp orange juice (and optionally some zest) + powdered sugar.
• Cinnamon sugar crust: Combine coarse brown sugar + cinnamon.
• Vegan cream cheese frosting: Vegan cream cheese + vegan butter + powdered sugar.
• Streusel topping: Like the one used for this Easy Pear Crisp.

How to Make Banana Carrot Muffins

• 1) First, preheat the oven to 375F/190C and either grease or line a muffin tin with paper or silicone liners.
• 2) Using a fork (or mini processor/blender), mash the bananas in a large bowl. Also, shred the carrots using the medium or fine setting on a box grater or save time using the shredding disk on a food processor.

• 3) Add all the dry ingredients (flour, leavening agents, salt, sugar, and spices) and the oil, and gently mix until just combined.

Be careful not to overwork the batter by being too vigorous or over-stirring. A few tiny lumps are fine. If it’s a little too thick, let the batter sit for a few minutes. The carrots will release liquid into the batter while it sits.

• 4) Fold in the carrots and walnuts (if using), then divide the batter into the muffin tin, filling each to the top.

• 5) Transfer the tray to the center of the oven and bake for about 25 minutes, or until they are golden brown, fluffy, and bounce back when lightly pressed. A toothpick inserted into the center should come out clean.
• 6) Finally, remove the banana carrot muffins from the oven and allow them to cool for at least 15 minutes before transferring them to a cooling rack to cool completely. Enjoy!