Guys, I may just be officially going #BANANABREADCRAZY over here at Ceara’s Kitchen. Okay, Banana Bread aaand salad crazy. I guess the sunshine brings out my love for banana bread and all the salad, ha! And these Healthy Banana Carrot Muffins are honestly my new favorite snack. I mean my two favorite breads baked into one? Yes please!
But seriously, I have a freezer FULL of perfectly ripe bananas that NEED baking. J and I are going to be moving out of our student apartment soon sooooo you just might be seeing a couple more vegan ‘nana bread recipes coming up as I get creative and bake my way through my freezer! I promise to space them out with some other recipes in between.
These Vegan Healthy Banana Carrot Muffins are sooo incredibly, moist soft and fluffy. They are based off of my Oil Free Carrot Cake which quickly became my most popular recipe of Spring!
These full-of-flava Healthy Banana Carrot Muffins are completely oil-free, believe-it-or-not – and I promise you won’t miss the oil or butter one bit. They key to the moisture and softness of these Vegan Banana Carrot Muffins lies in the: molasses + mashed banana + finely grated carrot (*grated as fine as possible for ultimate moisture). These three ingredients seriously bring the moisture and softenes of these muffins to the next level. If you love banana bread and carrot cake, you are going to lurrrve these Healthy Vegan Banana Carrot Muffins!
Oh, and I’m off to Paris on Tuesday guys to meet my parents and two of my younger sibs who are flying in for my graduation! It’s officially been six months since I’ve seen them. #CantWait
I’ll be updating my instagram regularly with a bit of my travels and lots of food! I’m excited to see what fun, vegan eats we can find in the cities we are visiting. After Paris, we are travelling around Belgium for a few days and then off to Amsterdam (one of my favorite cities, yay!). Let me know in the comments below if you have any favorite vegan spots in any of these cities that I need to try! *Stay tuned for some more awesome new recipes coming up this week. 🙂
- 2 cups white spelt flour*
- ½ tbsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1½ tsp cinnamon
- ⅓ cup chopped walnuts or pecans (optional)
- 2 flax eggs (2 tbsp ground flaxseed] + 6 tbsp water)
- ½ heaping cup mashed banana*
- ½ tbsp vanilla extract
- ¼ cup coconut sugar
- ¾ tbsp unsulfured molasses
- ½ cup maple syrup
- 1½ cups finely grated carrots
- Pre-heat oven to 390F/200C. Prepare a muffin pan with coconut oil or non-stick cooking spray.
- Add ground flax seed and water to a large size bowl, whisk together and leave to thicken up while preparing the dry ingredients.
- In a medium sized bowl, add and mix dry ingredients (spelt flour through to optional nuts) together until evenly dispersed.
- When the flax has reached an egg-like consistency add the rest of the wet ingredients (mashed banana through to finely grated carrots). Whisk together until well combined. Fold the dry ingredients into the wet ingredients until just combined, *Make sure not to over-mix the batter so your muffins will be super soft and fluffy!
- Scoop the batter into the muffin pan using an ice cream scoop or a ¼ cup measuring cup. Bake for 4 minutes and then turn the oven down to 355F/180C. Bake until an inserted toothpick comes out clear. The amount of time the muffins take to bake will depend on your oven - mine took 17 minutes.
- Remove the muffins from the oven and leave to cool in the pan for 5 minutes. Remove from the muffin pan and leave the muffins to cool on a cooling rack. Enjoy with my vegan cream cheese frosting for a real treat!
2) Replace coconut sugar with regular sugar, light brown sugar or cane sugar.
3) Make sure to use aluminum free baking powder to avoid the aftertaste some baking powders leave!
Inspired by my Healthy Vegan Carrot Cake
If you do try these Vegan Healthy Banana Carrot Muffins, I LOVE hearing about it – let me know in the comments below and share #CearasKitchen creations with me by sharing a photo with me on Insta it to me @CearasKitchen with hashtag #CearasKitchen (so I don’t miss it!), Tweet it to me @CearasKitchen or Facebook it to me via the Ceara’s Kitchen Facebook Page! <3
30 comments
Is it ok not to use molasses? Thanks
I made these amazing muffins today but have a question…I’m new to the vegan world. When doing the toothpick test after 17 minutes of baking, the pick came out clean so I removed the pan from the oven to cool. Once cooled, I cut a muffin in half and it seemed raw inside. I reheated my oven and baked them five more minutes. Is it common for the pick to come out clean even if them muffin isn’t done or am I not seeing the texture correctly with these ingredients? Thanks
My husband and I love these muffins! Do you think it would work to use this batter and make carrot/banana bread? Thanks!
Made these tonight using whole wheat flour and half buckwheat flour cuz it’s what I had on hand. Also be used 1/2 cup cane sugar and no maple syrup cuz we were all out 😔 I added a few tbsp of coconut oil too. Batter was very firm but they smell amazing.and look hearty and good. I topped with a few raw pumpkin seeds and just a sprinkle of sugar. I’m sure me and kids will enjoy them!
These were great! I used two whole bananas, erythritol instead of the sugar and overall reduced the sweetener a bit. Kids and I love them! I got a solid 12 muffins, baked at 400f and turned down to 350 for 15 minutes. Do you store yours in the fridge or on the counter?
So happy you enjoyed them!! I store mine in the fridge. 🙂
Thank you for the yummy and healthy recipe .
I made these muffins just now as a healthy treat during the week. They were delicious and hot the spot. Thank you!
Glad you enjoyed them. 🙂
These are so so amazing!! My entire house smelled like heaven while these were baking 🙂 I added 3/4T allspice + raisins and my boyfriend and I loved them!
The addition of all-spice + raisins sounds heavenly! So happy you and your boyfriend enjoyed the muffins!
Hello
Can I use Stevia sweetener instead of the sugar and maple syrup? This will reduce the number of calories.
Rgds
Sam
These look so beautiful Ceara! I love love carrot cake and muffins and these look so pretty with the carrot flakes! And you know I’m all about using molasses in my baking too! I LOVE the stuff! I use it in my cookies and cakes and even in ice cream, lol! It is such a versatile ingredient. As usual, another beautiful recipe! So happy for you about your graduation and I know you will have a fabulous time in Paris!! xoxo
<3 Thank you so much my friend xoxo!
I love the idea of these muffins! The banana and carrot is such a unique combination and a great way to get some good vitamins in! Yum!
Thank you, Shelby!
A big congrats on your graduation, Ceara. That is wonderful! Tha banana carrot muffins sound so good! I guess the molasses gave the muffins a further depth of flavor! Pinning!
The molasses does give these muffins such delicious depth! Thank you, Hadia!
Congrats on your graduation! These look so good, never tried the carrot banana combination! Pinned!
The carrot banana combo is key! Thank you, mira! 🙂
Looks amazing! You put my two favorite ingredients in one delicious muffin. 🙂
Enjoy your vacation, you deserve it Ceara!
These muffins look gorgeous, Ceara! I’m loving the banana and carrot combination. That sounds so flavorful and so creative! Pinned! Hope your week is off to a great start!
What a fun way to add goodness of veggies and fruits to diet! Looks delicious and full of good health! YUMMY
Holy moly, girl! These muffins are awesome! I love love how ultra-healthy yet decadent they look and your photos are absolutely stunning!
These muffins look absolutely stunning, and I love how healthy they are! Carrot cake is my favourite, it always has the best flavours! Love the addition of banana. I will definitely have to try this, thank you for sharing!
Yay, congrats on your graduation, Ceara! Have a great time with your family! These muffins look fantastic! Love baking with bananas and it sounds perfect with the grated carrots!
What a great way to get some extra veggies in your diet, but also still enjoy cake too. Yum!
I made these this morning as soon as I saw you post the recipe on Facebook and realized I had the ingredients (including more carrots than I thought we would be able to get through.) My preschoolers love them! Mine were made with whole wheat flour (I haven’t branched out into other flours yet), regular organic sugar, and only a 1/4 cup of maple syrup since I try to cut some of the sweetness from recipes when I can. Plus, I had a little more carrots in there than the recipe called for…they came out kind of chunky but awesome! Thank you for sharing this!
OMG I just made carrot banana muffins last night on a whim to use up some stuff in the fridge, making the recipe up off the top of my head!!! And now that I see your recipe I’m realizing all the things I should’ve added because mine turned out just kinda meh. Like MOLASSES! That would’ve been a great addition! Alright, carrot banana muffins need a redo 🙂
Girl you have a thing for the banana shots lol – everytime you take photos of bananas it looks so great! I feel like I have everything I need to make these – so i will one of these days!
PS: are you moving back to canada after grad?!