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5.0 from 66 votes

Healthy Banana Carrot Muffins [Oil Free]

Banana bread meets carrot cake in these healthy and delicious banana carrot muffins!

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 unsweetened soy milk
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1 cup very ripe mashed banana approx 2 large bananas or 3 small/medium
  • 1 cup shredded carrots gently packed, from approx 2-3 medium carrots
  • ¼ cup maple syrup
  • 2 tablespoons lemon zest from approx. 1 large lemon
  • 2 teaspoons pure vanilla extract
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

  • Store your muffins at room temperature for 2 days in an airtight container, or tightly wrapped in plastic wrap, to keep them moist. Refrigerate for up to 5 days or freeze for up to 3 months.
  • Use overripe bananas. The riper your bananas, the greater flavour, sweetness, and moisture they will add to your banana carrot muffins. Bananas with brown skin work best.
  • Measure your mashed banana to ensure you're using one cup. Bananas vary greatly in size. Two large bananas did it for me.
  • Grate your own carrots. Freshly grated carrots will add more moisture than the already shredded kind you can find at your grocery store. You want moist carrots to help in adding moisture to your muffins.
  • If you don't have chickpea flour, you can make some in a high-speed blender. Grind dry/raw chickpeas into a flour consistency.
  • If you don't have oat flour, you may grind rolled oats into a flour consistency using your blender.
  • To skip the chickpea flour, you may use more oat flour instead.
  • For soy-free, you may use almond milk or another non-dairy milk instead of soy milk. However, to make vegan buttermilk, soy milk works best.
  • You may use a box shredder or a food processor to grate your carrots. If you need to hide the carrots from picky eaters, use the fine grate side of your shredder.
  • Use a non-stick muffin pan. If you do not have a non-stick muffin pan, make sure to grease your tins or liners as these muffins have very little fat to prevent sticking.
  • Let your muffins slightly cool for 10 minutes before removing them from the muffin pan so they will come out easily, without breaking.

Nutrition Information

Serving 1Muffin Calories 125cal (6%) Carbohydrates 23g (8%) Protein 4g (8%) Fat 2g (3%) Sodium 137mg (6%) Potassium 254mg (7%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 1820IU (36%) Vitamin C 4mg (4%) Calcium 77mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Muffins

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.