Description
These Carrot Cake Muffins are moist, tender, and packed with the natural sweetness of ripe bananas and shredded carrots. Lightly spiced with cinnamon and optionally studded with crunchy walnuts, they make a perfect wholesome snack or breakfast treat that’s easy to whip up and will satisfy your sweet tooth without being overly indulgent.
Ingredients
Scale
Wet Ingredients
- 1 ½ cups mashed ripe bananas (about 3 medium bananas)
- ¼ cup granulated sugar
- ⅓ cup canola or vegetable oil (plus more for greasing)
Dry Ingredients
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
Add-ins
- 1 cup shredded carrot
- ¼ cup crushed walnuts (optional)
Instructions
- Preheat the oven – Preheat your oven to 375 degrees Fahrenheit and lightly grease a muffin tin to prevent sticking.
- Mix wet ingredients – In a large bowl, place the mashed ripe bananas.
- Combine dry ingredients – Add sugar, canola oil, baking powder, baking soda, salt, all-purpose flour, and ground cinnamon to the mashed bananas and gently mix until just combined to avoid overmixing.
- Fold in carrots and walnuts – Carefully fold shredded carrots and crushed walnuts (if using) into the batter until evenly distributed.
- Fill muffin tin – Spoon the batter into the prepared muffin tin, filling each cup to the top for nicely domed muffins.
- Bake – Bake in the preheated oven for 25 minutes or until the muffins turn golden brown and a toothpick inserted comes out clean.
- Cool and serve – Remove from oven and allow muffins to cool slightly before serving. Enjoy warm or at room temperature.
Notes
- These muffins are vegan, moist, and lightly spiced making them a great healthy snack or breakfast option.
- You can substitute refined sugar with natural sweeteners or skip sugar for a less sweet muffin.
- Try using whole wheat, spelt, or gluten-free flour blends to customize dietary needs.
- Add your favorite mix-ins, such as raisins, coconut flakes, or other nuts, to vary flavors and textures.
- Store muffins in an airtight container to keep them fresh for several days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 238 kcal
- Sugar: 16 g
- Sodium: 463 mg
- Fat: 4 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
