Carrot Cake Muffins – plant-based on a budget

Juicy tender vegan carrot muffins with banana

It’s official, we love muffins! They are like a little piece of cake on the go that you can enjoy for breakfast, as a snack, as a snack or as a dessert. Even better, these vegan carrot muffins combine two of our favorite treats: banana bread and carrot cake.

The result is moist, tender, fluffy, healthy fruit and veggie muffins that are sure to be a family favorite! Even better, they’re packed with texture, sure to satisfy your sweet tooth, and really easy to make with just one bowl (less cleanup!), 8 simple, inexpensive, pantry-friendly ingredients and just minutes of handwork. on preparation.

The most time-consuming part of the entire recipe is chopping the carrots, and even that can be sliced ​​up in seconds with a food processor. Then mix all the ingredients in a bowl, pour the batter into the muffin tin and bake into delicious banana and carrot muffins.

This recipe is also super versatile. You can customize the ingredients to suit your dietary needs, enjoy them with or without all your favorite mixes like walnuts, coconut, and pineapple, and bake them into mini, regular, or jumbo muffins, or even in a loaf pan.

Best of all, with the combination of carrots, bananas, and (optional) walnuts, these carrot cake muffins pack tons of fiber, antioxidants, potassium, vitamin K1, vitamin A, and heart-healthy omega-3s. Perfect as a full-fledged treat at home, while hiking or on the go.

For more veggie baked goods, you can enjoy our Zucchini Quick Bread, Sweet Potato Brownies, or Pumpkin Brownies.

The ingredients

It’s super easy to make these Vegan Carrot Cake Muffins; You only need 9 simple and inexpensive storage clips.

• Banana: It’s important to use overripe bananas with lots of dark spots as they are the sweetest.

When your bananas aren’t ripe enough, bake (peel) at 400F / 205C until crust turns black (about 5-10 minutes). Allow to cool, scoop out the flesh and puree.

• carrots: It’s best to use freshly grated carrots (not pre-grated from the grocery store) for the best texture and flavor.
• Sugar: We’ve previously used regular or brown sugar (which adds caramel flavor and moisture) in these easy carrot cake muffins. However, you can use unrefined muscovado, coconut sugar, or date sugar.
• Oil: Use any mild cooking oil, like vegetable oil or melted coconut oil, for tender, dairy-free carrot cake muffins. To reduce the oil, substitute some with unsweetened applesauce.
• Flour: Use all-purpose, whole wheat, or spelled flour (or a 50/50 mix).
• propellant: Baking soda and baking soda provide lift and texture.
• Salt: To enhance the different flavors in the muffins.
• Cinammon: While carrot cake is usually made with multiple spices, this easy Cinnamon Carrot Cake Muffin Recipe tastes delicious in its simplest form.
• walnuts: (optional) Use raw or lightly toasted, unsalted, chopped walnuts. Pecans, pistachios, hazelnuts, sunflower seeds, or pumpkin seeds would also work.

What can I add to Vegan Carrot Muffins?

There are several ways to add extra flavor and texture to this carrot cake muffin recipe.

• vanilla extract: 1 tsp vanilla enhances the overall flavor of the carrot banana muffins.
• Dried fruits: You can add different types of dried fruit to these carrot cake muffins. These include regular or golden raisins, cranberries, or dried chopped apricots or dates.
• Fruit: Add ¼-⅓ cup pineapple chunks or chopped apple – pat dry first.
• Ginger: Add a generous pinch (increase to taste) for some warmth.
• Nutmeg: Add ¼-½ tsp for additional depth of heating.
• Cardamom: Just a pinch for depth.
• Coconut: ¼-⅓ cup unsweetened shredded coconut for texture.
• Vegan Chocolate Chips: Add ¼-½ cup for all chocolate lovers. Use chips or chunks.
• Orange peel: Add the zest of one orange (saving the juice for an optional glaze).

toppings

• Glaze: 1 tbsp orange juice (and optionally some zest) + powdered sugar.
• Cinnamon Sugar Crust: Combine coarse brown sugar + cinnamon.
• Vegan Cream Cheese Frosting: Vegan cream cheese + vegan butter + powdered sugar.
• Streusel topping: Like the ones for this Easy Pear Crisp.

How to make Banana Carrot Muffins

• 1) First, preheat the oven to 190°C and either grease or line a muffin tin with paper or silicone liners.
• 2) In a large bowl, mash the bananas with a fork (or mini-processor/blender). Also, shred the carrots on the medium or fine setting on a box grater, or save time with the grating disc of a food processor.
• 3) Add all the dry ingredients (flour, leavening agent, salt, sugar and spices) and the oil and mix gently until well combined.

Be careful not to overwork the dough B. by stirring too vigorously or excessively. A few small lumps are fine. If it’s a little too thick, let the dough rest for a few minutes. The carrots will release liquid to the dough as it sits.

• 4) Fold in the carrots and walnuts (if using), then divide the batter into the muffin pan, filling each to the brim.
• 5) Place the sheet pan in the center of the oven and bake for about 25 minutes or until golden and fluffy and springs back when pressed lightly. A toothpick inserted into the center should come out clean.
• 6) Finally, remove the banana carrot muffins from the oven and let cool for at least 15 minutes before transferring to a cooling rack to cool completely. Enjoy!