These vegan banana carrot muffins are tender, moist, sweet, lightly spiced, and super easy to make! Plus, they can be made refined sugar-free, sugar-free, wholewheat or spelt flour, gluten-free, and/or with all your favorite mix-ins!
1 ½cupsmashed ripe bananas (about 3 medium bananas)
¼cupgranulated sugar
⅓cupcanola or vegetable oilplus more for greasing
1teaspoonbaking powder
1teaspoonbaking soda
½teaspoonsalt
1 ½cupsall-purpose flour
1cupshredded carrot
1teaspoonof ground cinnamon
¼cupcrushed 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.
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.
Video
Notes
Use overripe bananas: For natural sweetness allows you to reduce the amount of added sugar in the recipe.
Don’t use too much flour: When using cup measurements, first fluff it up in the bag. Use a spoon to transfer it to the measuring cup, leveling it with the back of a knife.
Don’t over-mix the batter: This will overdevelop the gluten and can lead to dense, rubbery/gummy muffins.