These vegan banana carrot muffins are tender, moist, sweet, lightly spiced, and super easy to make!

Ingredients – 1 ½ C mashed ripe bananas (about 3 medium bananas) – ¼ C granulated sugar – ⅓ C canola or vegetable oil plus more for greasing – 1 tsp baking powder – 1 tsp baking soda – ½ tsp salt – 1 ½ C all-purpose flour – 1 C shredded carrot – 1 tsp of ground cinnamon – ¼ C crushed walnuts (optional)

Instructions – Preheat the oven to 375 degrees, and lightly grease a muffin tin. – Place the mashed bananas in a large bowl. – Add the sugar, oil, baking powder, baking soda, salt, flour, cinnamon, and gently mix together until well combined.

Instructions – Fold the carrots and walnuts (if using) into the batter. – Spoon the batter into the muffin tin, filling each cup to the top. – Bake for 25 minutes or until the muffins are golden brown.

Top Recipe Tips and Notes Use overripe bananas: For natural sweetness allows you to reduce the amount of added sugar in the recipe. Don’t over-mix the batter: This will overdevelop the gluten and can lead to dense, rubbery/gummy muffins.