How To Make The Best Vegan Banana Carrot Muffins

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).

The BEST vegan banana carrot muffins. Photo by: The Island Vegan

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!

Bet you can’t eat just one! Photo by: The Island Vegan

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

  • Servings: 12
  • Difficulty: medium
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Ingredients

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


Directions

  1. Heat oven to 350 degrees F.
  2. Prepare flax egg. (Mix one tablespoon ground flaxseed with three tablespoons of water. Stir and set aside until it congeals, about ten minutes.)
  3. Peel bananas. In a small bowl, mash banana with a fork until it resembles pudding and set aside.
  4. Add vinegar to non-dairy milk, stir then set aside.
  5. 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.
  6. 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.
  7. 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.

Enjoy!

Easy Vegan Blueberry Muffins

Happy Monday!

I’ve been up to so much lately, working, (binging TV shows on Netflix) and planning last-minute details for my upcoming trip to Greece with the bf. I am beyond excited as it’s a dream come true for me. I’ve been daydreaming about visiting Greece since I was about 12 or 13.

After years of dreaming and postponing, I decided to finally make it happen. My boyfriend and I saved up for a few months, set the time aside and after all this anticipation, we are nearly off!! We will be island hopping, staying in a mix of hotels and Airbnbs. From what I’ve researched, Greece is pretty vegan friendly. Lots of fresh vegetables, salads, fruits, hummus, falafel etc. So I’m not too worried about going hungry! I’m also going to take lots of pictures and put together a guide for eating vegan in Greece based on my experiences.

But in the midst of all this planning, I’ve also been cooking up (and eating) a storm. The best of the bunch has been these vegan blueberry banana muffins that came out super fluffy, tasty and are filled with fresh blueberries that turn gooey as you bake them, exploding like candy in your mouth.

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This recipe only calls for half a cup of sugar but the sweetness in the banana more than makes up for it. I don’t like things too sweet to be honest, and I can fool myself into thinking these are healthy because there’s not a ton of sugar in there, right? Also, the mashed banana replaces the need for oil, another win. Even without oil, these muffins came out moist (how much did that word make you cringe?) – not dry at all.

These muffins are perfect for breakfast or a quick snack.

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I noshed on one during my break at work yesterday.

I hope you give this recipe a try. If you do, please let me know how they turn out. This is definitely going to be my go-to muffin recipe from now on. Next time I will try them with nuts and shredded carrots. Nom, nom, nom.

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A quick breakfast. Veg sausage strips, avocado, muffins and fruit.

Easy Vegan Blueberry Muffins

  • Servings: 8-9
  • Difficulty: easy
  • Print

Ingredients

  • 1 medium ripe banana, mashed
  • 1 1/2 cups of flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp of cinnamon
  • 3/4 cup of fresh blueberries
  • 1 flax egg
  • 1 tsp of white vinegar
  • half cup of unsweetened non-dairy milk
  • half a cup of sugar

Directions

  1. Heat oven to 400 degrees F.
  2. Prepare flax egg. (Mix one tablespoon ground flaxseed with three tablespoons of water. Mix and set aside until it congeals, about ten minutes.)
  3. Peel banana. In a small bowl, mash it with a fork until it resembles pudding and set aside.
  4. Combine dry ingredients in mixing bowl and whisk together.
  5. Make a well in center of dry ingredients and then add flax egg and wet ingredients. Mix well to combine with a spoon, but do not over mix. Fold in blueberries.
  6. Line muffin tin with nine paper cups and fill each one. If you have remaining cups, fill them with one or two tablespoons of water to ensure even baking.
  7. Bake for 22-25 minutes, until tops are brown and an inserted toothpick comes out clean.
  8. Enjoy!

Adapted from https://www.inspiredtaste.net/18982/our-favorite-easy-blueberry-muffin-recipe/