Healthy Banana Carrot Muffins [Oil Free]
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
12 Muffins
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Calories
125 kcal
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Cuisine
International
Healthy Banana Carrot Muffins [Oil Free]
Description
Healthy Banana Carrot Muffins [Oil Free] combine mashed ripe bananas and freshly grated carrots with chickpea and oat flours for a hearty texture. The recipe uses soy milk mixed with apple cider vinegar to create a vegan buttermilk effect, reacting with baking powder and baking soda to leaven the muffins. Maple syrup and lemon zest add natural sweetness and brightness, while ground cinnamon contributes warm spice notes.
Baking at 375 degrees Fahrenheit for 15-16 minutes results in muffins that are moist yet set, with a tender crumb made without added fats. The absence of oil keeps them light but the fruit and carrot provide moisture to prevent dryness. Cooling the muffins for 10 minutes before removing from the pan helps retain shape and prevents breakage.
These muffins are well-suited for a nutritious breakfast or a snack option. They store well at room temperature for a couple of days, or can be refrigerated or frozen for longer life. Using very ripe bananas enhances sweetness and moisture, and freshly grated carrots contribute to the overall moistness. The balance of ingredients creates a mildly sweet muffin that showcases banana and carrot flavors without oil or dairy.
Useful tips include measuring mashed banana carefully, grating fresh carrots rather than using pre-shredded, and using a non-stick muffin pan or greasing the tins lightly due to the low fat content. Allow muffins to cool slightly prior to removing from the pan to avoid crumbling.
Ingredients
Wet Ingredients
- ½ cup soy milk unsweetened
- 1 teaspoon apple cider vinegar or lemon juice
- 1 cup banana approx 2 large bananas or 3 small/medium, very ripe, mashed
- 1 cup carrot gently packed, from approx 2-3 medium carrots, shredded
- ¼ cup maple syrup
- 2 tablespoons lemon from approx. 1 large lemon, zest
- 2 teaspoons vanilla extract pure
Dry Ingredients
- 1 cup chickpea flour also known as garbanzo flour
- 1 cup oat flour gluten free if preferred
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 375 degrees F and grab a muffin pan, enough to fit 12 muffins.
- Combine the soy milk and apple cider vinegar in a small bowl and set aside for 5 minutes to let it thicken and curdle.
- Meanwhile, mash your banana in a large mixing bowl. Add the shredded carrots, maple syrup, lemon zest and vanilla. Then pour in your curdled soy milk. Mix well.
- Now add all the dry ingredients to the same bowl and mix until combined, without over mixing.
- Divide the mixture between your 12 muffin cups and bake for 15-16 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove from the oven and cool for 10 minutes before removing your muffins from the pan. Enjoy warm or at room temperature.
Notes
- Use overripe bananas with brown skin for best moisture and sweetness in the muffins.
- Freshly grate the carrots to maintain moisture; avoid pre-shredded carrots if possible.
- Measure the mashed bananas to one cup to ensure correct moisture balance, as banana size varies.
- If chickpea flour is unavailable, blend dry chickpeas into flour or substitute with more oat flour.
- For soy-free alternative, use almond milk or other non-dairy milk, but soy milk works best for vegan buttermilk effect.
- Use a non-stick muffin pan or lightly grease your muffin tins to prevent sticking due to low fat content.
- Allow muffins to cool for 10 minutes before removing from the pan to keep their shape intact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1Muffin | |
| Calories | 125cal | 6% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Sodium | 137mg | 6% |
| Potassium | 254mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1820IU | 36% |
| Vitamin C | 4mg | 4% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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