Banana Carrot Muffins (Vegan, Dairy Free)
When you make these banana carrot muffins you get the best of both worlds. It’s like the best combo of banana bread and carrot cake that you can imagine. Best of all they are made with healthy ingredients and are vegan and dairy free!
Ingredients
- 1 1/2 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 cup coconut sugar
- 2 tbsp brown sugar
- 1/4 cup coconut oil melted and cooled
- 1/4 cup unsweetened applesauce
- 2 flax eggs room temperature (1 flax egg = 1 tbsp ground flaxseed mixed with 3 tbsp water. Let it sit for 5 minutes)
- 1 teaspoon vanilla extract
- 1 cup carrots finely shredded (~2 medium)
- 3/4 cup mashed bananas ~2 large
- Optional: sprinkle with chopped nuts before baking
Instructions
- Pre-heat oven to 400. Line 12 muffin tins with parchment or silicone muffin liners. Spray with cooking spray if not using silicone liners.
- Make your flax eggs and set aside.
- In a large mixing bowl, stir together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, coconut sugar, and brown sugar. Set aside.
- In a separate medium bowl, whisk together the melted coconut oil (slightly cooled), applesauce, flax eggs, and vanilla. Stir the wet ingredients into dry ingredients until just incorporated. Gently stir in the shredded carrot and mashed banana until fully combined, but don't overmix.
- Scoop batter into muffin tins, approximately 2/3rds full. Optional: sprinkle with chopped nuts before baking. Bake the muffins for 18-20 minutes until muffins bounce back when lightly touched and/or a toothpick comes out clean.
- Let the muffins cool in the pan for 2-3 minutes before transferring to a wire rack. Serve once the muffins are cool enough to handle, yet still warm. Let any leftovers cool completely and store in an airtight container at room temperature for 1-2 days, or in the fridge.
Tried this recipe?Let us know how it was!