Delight in our scrumptious banana carrot muffins, a perfect blend of ripe bananas and fresh carrots in every bite. Follow our easy, step-by-step guide to bake these mouthwatering muffins at home, for a nutritious and satisfying treat.
Make the chia eggs, placing the chia seeds, lemon juice, and soy milk in a cup; let it jellify.
Grate the carrot using the fine grater and mash the banana.
In a large bowl, combine coconut oil, and coconut palm sugar, add the chia mixture, and then sieve the flour, cinnamon, baking powder, baking soda, and salt. Combine all the ingredients thoroughly without overmixing.
Oil a muffin tin with just a bit of coconut oil, and divide the mixture into the prepared muffin tins, filling ⅔ full.
Bake on the middle rack for 5 minutes, reduce to 350 ºF (175ºC), and bake for the remaining 20-22 minutes until golden brown and a toothpick inserted in the middle comes out clean.The total bake time should be around 25-27 minutes.
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Notes
Storage Options for Muffins:1. Room Temperature: Once cooled, keep leftover muffins at room temperature for 2-3 days. Store them in an airtight container or a ziplock bag. If stacking is necessary, use parchment paper between layers to prevent sogginess.2. Refrigerator: For extended freshness, refrigerate the muffins after they have fully cooled. Store them in an airtight container, and they should stay fresh for up to a week.3. Freezer: To store muffins for an extended period (up to 3 months), cool them completely and wrap each muffin in plastic wrap. Then, place them in a freezer-safe bag or container. To enjoy, thaw at room temperature or warm in the oven or microwave.