Description
These Banana Carrot Muffins are a quick and wholesome breakfast option combining the natural sweetness of ripe bananas and fresh grated carrots. Soft, fluffy, and plant-based, they provide a nutritious and flavorful start to your day with minimal effort.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon natural gelling agent
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- 2 ripe bananas, peeled and mashed
- 1 cup grated carrots
- ½ cup brown sugar or maple syrup (natural)
- ½ cup plant-based milk (almond, oat, or soy)
- ⅓ cup vegetable oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon vanilla extract (natural)
Instructions
- Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it. Peel and mash the ripe bananas, then grate the carrots finely for even moisture and texture.
- Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, natural gelling agent, ground cinnamon, nutmeg, and salt to evenly distribute the spices and leavening agents.
- Combine Wet Ingredients: In another bowl, blend the mashed bananas, grated carrots, brown sugar or maple syrup (natural), plant-based milk, vegetable oil, apple cider vinegar, vegetarian Worcestershire sauce (natural), and vanilla extract (natural) until smooth and well combined.
- Bring It All Together: Pour the wet mixture into the dry ingredients and fold gently with a spatula just until no flour pockets remain. Avoid over-mixing to keep the muffins tender and light.
- Bake to Perfection: Spoon the batter evenly into the muffin tin and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool for a few minutes before serving.
Notes
- Use overripe bananas for the best sweetness and moisture.
- Do not overmix the batter to maintain a tender crumb.
- Grate carrots finely to avoid dense muffins.
- Use an oven thermometer to ensure the right baking temperature.
- Add nuts or dried fruits at the end to prevent sinking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
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, vegan breakfast, healthy muffins, quick muffins, natural sweetness
