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Banana Carrot Muffins

Banana Carrot Muffins

  • Author: Brian
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

Banana Carrot Muffins are a moist, tender snack combining ripe bananas and finely grated carrots for natural sweetness and texture. These muffins are made with simple pantry staples and plant-based ingredients, delivering a flavorful and nutritious bite perfect for breakfast, snack time, or sharing with friends. Easily customizable with nuts, spices, or chocolate, they offer a wholesome treat anytime.

Ingredients

Scale

Wet Ingredients

  • 3 ripe bananas, mashed
  • 1/3 cup vegetable oil
  • 1/2 cup plant-based milk
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon vanilla extract (natural)

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup natural brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon natural gelling agent

Produce

  • 1 cup finely grated carrots

Instructions

  1. Prepare Your Ingredients: Preheat the oven to 350°F (175°C) and line a muffin tin with paper cups or lightly grease it. Peel and mash the ripe bananas in a large mixing bowl. Finely grate the carrots to ensure they blend well into the muffins.
  2. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, natural brown sugar, baking powder, baking soda, ground cinnamon, and natural gelling agent to evenly distribute the leavening agents and spices.
  3. Combine Wet Ingredients: Add vegetable oil, plant-based milk, vegetarian Worcestershire sauce (natural), and vanilla extract (natural) to the mashed bananas. Stir until the mixture is smooth and well combined.
  4. Bring Wet and Dry Together: Gently fold the dry ingredients into the wet mixture without overmixing to keep the muffins tender. Once nearly uniform, carefully fold in the grated carrots for even distribution.
  5. Bake the Muffins: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Use very ripe bananas for maximum sweetness and moisture.
  • Do not overmix the batter to keep muffins tender.
  • Grate carrots finely so they blend seamlessly without overpowering texture.
  • Use an oven thermometer to maintain consistent baking temperature.
  • Customize with additional spices like ground nutmeg, cardamom, cloves, or ginger for extra warmth.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Baking

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: banana carrot muffins, plant-based muffins, moist muffins, healthy snacks, kid-friendly muffins, gluten-free option

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