Banana Carrot Muffins

5 from 7 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Snack, Sweet

Cuisine: American, Comfort Food

Diet: Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: banana carrot cake, carrot cake muffin, carrto muffin

Season: Fall Recipes, Winter Recipes, Year Round

Diet: Refined Sugar-Free, Vegan

Method: Bake, Meal-Prep

Ingredient Group: Fruit, Dried Fruit & Nuts, Spices, Vegetable Recipes

Servings: muffins

Calories: 193kcal

Author: Gustavo De Obaldia

Equipment

Glass mixing bowl (affiliate link)
Spatula (affiliate link)
Muffin tins (affiliate link)

Ingredients

1 cup carrots finely shredded (1 large)
½ cup bananas mashed ~1 large
1 ¼ cup all-purpose wheat flour (180 g) or gluten-free flour mix
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ cup brown sugar 80 g
½ cup coconut oil
1 tablespoon chia seeds
5 tablespoon soy milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon salt

Optional

¼ cup pecan nuts or walnuts

Cups - Metric

Instructions

Preheat oven to 400°F.
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.

Video

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.

Nutrition