Plant-Based Carrot Cake Banana Muffins are moist and sweet. They are a delicious, plant-based combination of banana bread and carrot cake.
What happens when you buy a 25-pound bag of carrots, have a bunch of overripe bananas sitting around, and decide to quarantine yourself with two hungry friends? Carrot Cake Banana Muffins. Duh.
I love making desserts (as evidence by the abundance of sweet recipes on this blog) and after a few days of quarantine, I was craving something sweet.
My friends and I actually did buy a 25-pound bag of carrots. Mostly because we love carrots, but also because we're a bit ridiculous. Either way, we will eat anything with carrots.
Carrot cake has been on my list for a while now, especially after I made Carrot Cake Oatmeal. So with the abundance of time and carrots that I now have on my hands, Carrot Cake Banana Muffins became a reality.
These muffins are basically a cross between carrot cake and banana bread. But they're in muffin form so that makes it even more fun!
Why I love Plant-Based Carrot Cake Banana Muffins
- Dietary needs - these muffins are plant-based, oil-free, gluten-free, dairy-free, and refined sugar-free
- Perfect combo of banana bread and carrot cake - these muffins are sweet, moist, light and fluffy
- Lower in fat - I'm definitely not scared of fat over here At Elizabeth's Table but it's nice to have a lower-fat, lower-calorie option that still has tons of flavor
Ingredient Notes & Substitutions
- Oat Flour: my favorite flour - it's so easy to make cheaply at home in the food processor!
- Ground Flax: this replaces an egg that you would use in non-vegan baking. You can also use ground chia seeds
- Baking Soda + Baking Powder: for leavening.
- Cinnamon + Nutmeg: classic carrot cake spices.
- Salt: to balance the sweetness.
- Ripe Banana: make sure the bananas are very ripe (like completely brown) for maximum sweetness.
- Shredded Carrot: I shredded mine using an attachment on my food processor but you could buy pre-shredded carrots, use a box grater, or rough-chop your own.
- Maple Syrup or Date Syrup: for extra sweetness - if you want less sweet muffins, you can replace this with non-dairy milk. If you use date syrup, your muffins may have a slightly redder color.
- Non-Dairy Milk: muffins require a lot of liquid, so we'll use milk - in this recipe I used oat milk.
How to make Carrot Cake Banana Muffins
Step 1. Preheat the oven and line a muffin tin with liners.
Step 2. In a large bowl mix the oat flour, flax, baking soda, cinnamon, salt, baking powder, nutmeg.
Step 3. In a separate bowl, mix the banana, carrot, maple syrup, and non-dairy milk.
Step 4. Add the wet ingredients to the dry ingredients and stir until combined.
Step 5. Scoop a ¼ cup of batter into each muffin tin.
Step 6. Bake for 16 minutes, or until a toothpick inserted into the middle comes out clean. Enjoy!
Recipe Prayer
Thank you God for healthy treats. We are grateful for the creativity that you give us. Amen.
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📖 Recipe
Carrot Cake Banana Muffins
Ingredients
- 3 Cups Oat Flour
- 2 Tablespoons Ground Flax
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- ¾ Teaspoon Salt
- ¾ Teaspoon Baking Powder
- ½ Teaspoon Nutmeg
- 1 ½ Cups Mashed Ripe Banana
- 1 Cup Shredded Carrot
- ⅓ Cup Maple Syrup or Date Syrup
- ½ Cup Non-Dairy Milk
Instructions
- Preheat the oven to 350°F. Line a muffin tin with liners.
- In a medium bowl mix the oat flour, flax, baking soda, cinnamon, salt, baking powder, and nutmeg.
- In a separate larger bowl, mix the banana, carrot, maple syrup, and non-dairy milk.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Scoop a ¼ cup of batter into each muffin tin.
- Bake for 16-20 minutes, or until a toothpick inserted into the middle comes out clean. Enjoy!
Nutrition
Nutrition information is an estimate.
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