Banana Carrot Muffin Recipe Vegan and Deliciously Easy

Welcome to a delightful twist on classic muffins with our banana carrot muffin recipe vegan! These muffins are a perfect treat for those who crave something sweet yet wholesome, combining the natural sweetness of ripe bananas with the subtle earthiness of freshly grated carrots.

Whether you’re vegan, dairy-free, or simply looking to add more plant-based options to your baking repertoire, these muffins are sure to impress. Moist, fluffy, and packed with nutrients, they make an excellent breakfast, snack, or even a light dessert.

With simple pantry ingredients and a straightforward method, you’ll have a batch ready in no time. Plus, they’re free from eggs and dairy but still amazingly delicious.

Let’s dive into why this recipe deserves a permanent spot in your vegan baking collection!

Why You’ll Love This Recipe

This vegan banana carrot muffin recipe is a beautiful harmony of flavor and nutrition. Using bananas as a natural sweetener means you can avoid refined sugars, while carrots add moisture and a subtle sweetness, along with a boost of vitamin A.

These muffins are:

• Easy to make with minimal ingredients and no special equipment.
• Perfectly moist thanks to the bananas and carrots.
• Versatile — great for breakfast, snacks, or lunchboxes.
• Free from common allergens like eggs and dairy.
• Customizable with nuts, seeds, or dried fruits for extra texture and flavor.

If you love wholesome vegan baking, this recipe will quickly become a favorite. For more vegan baking inspiration, check out our Kodiak Banana Muffins Recipe or try our delightful Kikkoman Stir Fry Sauce Recipe for a savory twist to your meal plans.

Ingredients

• 1 ½ cups whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp salt
• 3 ripe bananas, mashed
• 1 cup grated carrots (about 2 medium carrots)
• ½ cup brown sugar or coconut sugar
• ½ cup unsweetened almond milk (or any plant milk)
• ⅓ cup vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• Optional: ½ cup chopped walnuts or pecans
• Optional: ½ cup raisins or vegan chocolate chips

Equipment

• Mixing bowls (one large, one medium)
• Measuring cups and spoons
• Grater for carrots
• Fork or potato masher (for mashing bananas)
• Whisk or spoon for mixing
• Muffin tin (12-cup capacity)
• Muffin liners or non-stick spray
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it lightly with oil.
2. Prepare the dry ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. Mash the bananas: In a medium bowl, use a fork or potato masher to mash the ripe bananas until smooth with some small lumps remaining.
4. Add wet ingredients: To the mashed bananas, add the brown sugar, grated carrots, almond milk, oil, and vanilla extract. Mix well until fully combined.
5. Combine wet and dry: Pour the wet mixture into the bowl with dry ingredients. Gently fold using a spatula or wooden spoon until just combined. Do not overmix — a few lumps are okay.
6. Add extras: Fold in optional nuts, raisins, or vegan chocolate chips if using.
7. Fill muffin cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full for nice domed tops.
8. Bake: Place the tin in the preheated oven and bake for 20-25 minutes. Check doneness by inserting a toothpick in the center of a muffin— it should come out clean or with a few moist crumbs.
9. Cool: Remove muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a cooling rack to cool completely.
10. Enjoy! Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Tips & Variations

“For extra moisture and a nutritional punch, you can substitute half of the oil with unsweetened applesauce.”

• Make it gluten-free: Use a gluten-free all-purpose flour blend instead of whole wheat flour.
• Spice it up: Add a pinch of nutmeg or ground ginger along with the cinnamon for a warm, cozy flavor.
• Boost fiber: Stir in 2 tablespoons of ground flaxseed or chia seeds.
• Sweetener swap: Feel free to use maple syrup or agave nectar instead of brown sugar; reduce other liquids slightly.
• Add texture: Mix in shredded coconut or pumpkin seeds for crunch.

Nutrition Facts

Serving Suggestions

These banana carrot muffins are wonderfully versatile. Here are some ideas on how to enjoy them:

• Spread with vegan butter or nut butter for a hearty snack.
• Serve alongside a hot cup of coffee or tea for a cozy breakfast.
• Pair with a fresh fruit salad or smoothie for a balanced brunch.
• Pack them in lunchboxes as a nutritious, sweet treat.
• Try warming them slightly and topping with a dollop of coconut yogurt for a healthy dessert.

For more tasty vegan treats to complement your baking, explore our Lazy Cookie Cake Recipe or the refreshing Green Goodness Juice Recipe.

Conclusion

Our vegan banana carrot muffins offer a delightful way to enjoy a nourishing treat that’s both tasty and wholesome. They strike the perfect balance of natural sweetness and satisfying texture without relying on eggs or dairy, making them ideal for vegans and anyone looking for healthier baking options.

With easy-to-find ingredients and simple preparation steps, you’ll find yourself reaching for this recipe time and time again.

Whether you’re a seasoned vegan baker or just starting your plant-based journey, these muffins deliver on flavor and nutrition. Don’t forget to experiment with the suggested variations to make this recipe your own.

And while you’re here, check out our other delicious recipes like the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the indulgent Glazed Twist Donut Recipe. Happy baking!

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