The other day I had a few overripe bananas on my counter, and instead of chucking them in the freezer for my smoothie stash, I decided to make some banana muffins.
Not just bland banana muffins, but the best banana carrot muffins you will ever eat and they’re vegan to boot. Before I made these, I was on a self-imposed break from baking. I went from baking some sort of treat every week or two, to basically going on a baking fast if that’s a thing (it’s not lol).
So when I made these muffins, I was worried that they wouldn’t come out well or worse yet, they would be so good that I would eat the whole dozen in one sitting. (They are that good but I have self-control and only ate three of them in one day. Progress!)
Trust me when I say these muffins are delicious, moist (did you just shudder at that word?), sweet but not too sweet and filled with lots of fiber that you won’t feel guilty if you eat as many as I did in one day. I shared them with omnivore friends and they were a hit, one even said she couldn’t tell they were vegan, which I took as a compliment!
The recipe calls for wholewheat flour and a flax egg, making them healthier than standard muffins, but trust me there is no compromise on taste. The carrots add more fiber and antioxidants to the recipe, while you’re getting potassium from the banana and Omega-3s from the flax seeds. Win, win!
You could use white flour if that’s what you have on hand and your fav egg replacer but the result may turn out a bit differently than mine did.
Can I just tell you how much I love vegan baking? Even if you’re not vegan, there’s lots of reasons why you should add some plant-based recipes to your arsenal. First of all, you’re free to lick the spoon (and bowl, who am I kidding) without worrying about salmonella. You can serve vegan goodies to friends or relatives who may have allergies or dietary issues with consuming dairy. And you can indulge in healthy but tasty treats knowing they have a lower carbon footprint than traditional desserts and no cow or chicken had to be harmed to make them.
As the weather cools down, I probably will be baking a lot more so watch this spot for more recipes. Until then, let me know in the comments how this banana carrot muffin recipe turned out for you.
The Best Vegan Banana Carrot Muffins
2 medium ripe bananas, mashed
2 medium carrots, peeled and grated
1 1/2 cups of whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp of cinnamon
1 flax egg
1 tsp of white vinegar
half cup of unsweetened non-dairy milk
⅓ cup of oil (I used organic canola)
1 scant cup of vegan sugar
- Heat oven to 350 degrees F.
- Prepare flax egg. (Mix one tablespoon ground flaxseed with three tablespoons of water. Stir and set aside until it congeals, about ten minutes.)
- Peel bananas. In a small bowl, mash banana with a fork until it resembles pudding and set aside.
- Add vinegar to non-dairy milk, stir then set aside.
- Sift dry ingredients into a mixing bowl and whisk together. Make a well in center of dry ingredients and then add flax egg, banana, and remaining wet ingredients. Mix well to combine with a spoon, but do not over mix. If mix appears too dry, add one tablespoon of non-dairy milk. Fold in carrots.
- Lightly spray or grease a muffin tin. Scoop batter into muffin pan, filling each hole about 2/3 full. If you have remaining cups, fill them with one or two tablespoons of water to ensure even baking.
- Bake for 22-25 minutes, until tops are brown and an inserted toothpick comes out clean. Let cool in the pan for five minutes before eating or cooling fully on a wire rack.