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A stack of carrot cake banana muffins on a cooling rack.

Carrot Cake Banana Muffins

Print Recipe
Plant-Based Carrot Cake Banana Muffins are moist and sweet. They are a delicious, plant-based combination of banana bread and carrot cake.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 12 muffins
Calories 175
Author Elizabeth

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

Calories: 175kcal | Carbohydrates: 32g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 291mg | Potassium: 243mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1795IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg