Description
Start your day with delicious, fluffy Banana Carrot Muffins made from natural ingredients, combining the sweetness of ripe bananas and fresh grated carrots for a moist, nutritious, and wholesome breakfast treat.
Ingredients
Scale
Wet Ingredients
- 3 overripe bananas, mashed
- 1 cup plant-based milk (plant-based)
- 1 tablespoon apple cider vinegar (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 2 tablespoons natural sweetener (maple syrup or honey)
- 1 teaspoon vanilla extract (natural)
Dry Ingredients
- 1¾ cups all-purpose flour (or gluten-free all-purpose flour blend for gluten-free option)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 tablespoon natural gelling agent
Add-ins
- 1 cup grated carrots (finely grated)
- ½ cup chopped nuts (optional)
Instructions
- Prepare the Wet Ingredients: In a large bowl, mash the overripe bananas until smooth. Add the plant-based milk (plant-based), apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), vanilla extract (natural), and natural sweetener. Mix well until all wet ingredients are thoroughly combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and natural gelling agent. Ensure all dry ingredients are evenly combined.
- Combine Wet and Dry: Gradually fold the dry ingredient mixture into the wet banana mixture. Add the finely grated carrots and optional chopped nuts. Stir gently until just combined, taking care not to overmix to maintain tender muffins.
- Fill Muffin Cups and Bake: Preheat the oven to 180°C (350°F). Divide the batter evenly into lined or greased muffin tins. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool for a few minutes before removing from the tin.
Notes
- Use brown-spotted bananas for the best natural sweetness and flavor.
- Stir the batter just enough to combine ingredients to ensure tender, fluffy muffins.
- Grate carrots finely to distribute moisture and flavor evenly throughout the muffins.
- Use room temperature plant-based milk (plant-based) and wet ingredients for better batter mixing.
- Check muffins a few minutes before the baking time ends to prevent overbaking.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: banana carrot muffins, plant-based muffins, healthy breakfast muffins, gluten-free muffins, natural sweetener muffins
