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Healthy Banana Carrot Muffins [Oil Free]
5 from 44 votes

Healthy Banana Carrot Muffins [Oil Free]

These Healthy Banana Carrot Muffins blend mashed ripe bananas and shredded carrots using chickpea and oat flours without any oil. They produce moist, tender muffins naturally sweetened with maple syrup and brightened by lemon zest, offering a soft texture with gentle cinnamon spice. Perfect for a wholesome snack or breakfast.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12 Muffins
Calories: 125 kcal
Course: Dessert, Breakfast
Cuisine: International

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

    Cup of Yum
  1. Preheat the oven to 375 degrees F and grab a muffin pan, enough to fit 12 muffins.
  2. Combine the soy milk and apple cider vinegar in a small bowl and set aside for 5 minutes to let it thicken and curdle.
  3. 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.
  4. Now add all the dry ingredients to the same bowl and mix until combined, without over mixing.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 12 Muffins

Amount Per Serving

Calories 125

% 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.