Description
These Carrot Cake Muffins are a delightful blend of sweet mashed bananas and shredded carrots, gently spiced with cinnamon and enriched with crunchy walnuts. Moist, tender, and easy to prepare, these muffins make a perfect breakfast or snack option, suitable for vegan and customizable for various dietary preferences.
Ingredients
Scale
Muffin Batter
- 1 ½ cups mashed ripe bananas (about 3 medium bananas)
- ¼ cup granulated sugar
- ⅓ cup canola or vegetable oil (plus more for greasing)
- 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 and Prepare: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly grease a muffin tin to prevent sticking.
- Combine Wet Ingredients: In a large bowl, place the mashed ripe bananas.
- Add Dry Ingredients: To the bananas, add the granulated sugar, canola or vegetable oil, baking powder, baking soda, salt, all-purpose flour, and ground cinnamon. Gently mix the ingredients together until just well combined to ensure a tender muffin texture.
- Incorporate Carrots and Walnuts: Fold the shredded carrot and crushed walnuts (if using) into the batter carefully to distribute evenly without over-mixing.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup to the top for full muffins.
- Bake: Place the muffin tin in the preheated oven and bake for 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool for a few minutes in the tin before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- These muffins are naturally vegan and can be customized to be refined sugar-free and gluten-free by using alternative sugars and flours.
- Feel free to substitute walnuts with other nuts or seeds according to preference or allergies.
- For a sweeter muffin, increase the sugar slightly or add a drizzle of honey or maple syrup after baking.
- Mix-ins like raisins, chopped pineapple, or shredded coconut can be added for variation.
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
