Healthy Banana Carrot Muffins [Oil Free]

A cross between banana bread and carrot cake brings you these delicious, yet healthy banana carrot muffins. They’re super tasty, lightly sweetened with hints of lemony flavour, perfectly moist, and completely wholesome.

This recipe was originally published in April 2019. It has been updated for content, photos, and video.

Carrot muffins are a popular treat in the Spring and near Easter, but of course you can make these healthy muffins any time of year.

I love adding a little lemon to my baked goods and just like my lemon cran muffins and lemon blueberry muffins, these are made using healthier ingredients.

So go ahead and serve these for breakfast or a healthy snack. 💚

And if you want to add these to an incredible breakfast spread, be sure to check out these air fryer hash browns.

How are they healthy?

Healthy is a pretty subjective term, but here are a few reasons why I consider these banana carrot muffins to be “healthy.” 🙂

1. The flour: Unlike many muffin recipes, these are made without refined white flour. I’m using a combination of chickpea flour and oat flour which are wholesome and have the added bonus of being gluten-free with a little protein-boost. No all-purpose flour needed.
2. No oil: Rather than use oil or butter to add moisture, I’m using ripe bananas to keep these muffins moist and delicious in texture, adding natural sweetness at the same time.
3. All the fruit and veg: These banana carrot muffins have a healthy dose of fruit and veggies with 1 whole cup of mashed banana and 1 cup of grated carrots!
4. Low sugar! With only ¼ cup of unrefined maple syrup in the entire batch. That means each muffin has only 1 teaspoon of maple syrup. The remaining sweetness comes from carrots and overly ripe bananas.

Ingredients

Here’s everything you’ll need for these delicious carrot banana muffins.

• Bananas: Make sure to use RIPE bananas for the best flavour.
• Carrots: Freshly grated is best for optimal flavour and moisture.
• Chickpea flour + oat flour: I like this combo for a wholesome twist, but you may use all oat flour if preferred.
• Soy milk + apple cider vinegar: This makes vegan buttermilk as the milk reacts to the acid and curdles and thickens.
• Lemon zest: Adds slight tang and delicious flavour.
• Maple syrup: For added sweetness, or use date syrup.
• Vanilla: Use pure vanilla extract and not artifially flavoured.
• Cinnamon: For added flavour, but you may omit if preferred.

Instructions

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Mash your bananas in a large mixing bowl. (photo 1)

Then add the remaining wet ingredients. (photo 2)

Add the vegan buttermilk and then mix well. (photo 3)

Then add all the dry ingredients and stir until combined. (photo 4)

Divide the batter among 12 muffin cups. (photo 5)

Bake until a toothpick comes out clean, approx 15-16 mins. (photo 6)

NOTE: Let your banana carrot muffins cool for at least 10 minutes before transfering them from the muffin tin to a wire rack. Enjoy warm or at room temperature.

Substitutions

• If you don’t have chickpea flour on hand, you can make some in a high speed blender, like a Vitamix. Grind dry/raw chickpeas into a flour consistency in seconds.
• The same goes for the oat flour. If you don’t have oat flour on hand, you may grind oats in your blender into a flour consistency.
• To skip the chickpea flour, you may sub with all oat flour instead of the mix. Whole wheat flour should also work, however, I haven’t specifically tried these with whole wheat flour yet.
• You may sub the maple syrup with another liquid sweetener of your choice. Date syrup or agave syrup would work well at an equal ratio.
• For soy-free, you may use almond milk or another dairy-free milk instead of soy milk. However, to make vegan buttermilk, soy milk works best.

What else can I add?

If you want to add more fun flavours to your muffins, fold in ¼ – ½ cup of any of the following:

• Chocolate chips
• Chopped walnuts or pecans.
• Raisins, cranberries, or chopped dates.

Storage

Store your muffins at room temperature for 2 days in an airtight container, or tightly wrapped in plastic wrap, to keep them moist.

For longer storage, refrigerate your muffins in an airtight container and you may reheat in the microwave for a few seconds, if desired. You may keep refrigerated for up to 5 days.

To freeze your banana carrot muffins, make sure they are completely cooled to room temperature first. Then store them in an airtight container or zip top bag in your freezer. You may keep frozen for up to 3 months.

When you’re ready to enjoy, thaw overnight in the fridge or on your counter. Then reheat in the microwave before serving if you prefer them warm.

Expert Tips & Tricks

These banana carrot muffins are pretty simple to make, but here’s a few tips to make sure they turn out perfectly. 🙂

1. Use overripe bananas. The riper your bananas, the greater flavour, sweetness and moisture they will add to your banana carrot muffins. Bananas with brown skins work best.
2. 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.
3. You may use a box grater or a food processor to grate your carrots. If you need to hide the carrots from picky eaters, be sure to use the fine grate side of your shredder. I use the larger side because I like the bright orange flecks it adds to my muffins and my kiddos eat them either way. You know your audience so choose accordingly.
4. Measure your mashed banana to ensure you’re using one cup. Bananas vary greatly in size. Two large bananas did it for me.
5. Same goes for the grated carrots. Keep grating until you reach one gently packed cup. I used 3 medium size carrots.
6. Use a non-stick muffin pan. If you do not have a non-stick muffin pan, make sure to grease your tins or muffin liners as these muffins have very little fat to prevent sticking..
7. Make sure to let your muffins slightly cool. Once removed from the oven, set the muffin pan aside for 5-10 minutes. As the muffins cool, they will be easier to remove from the pan without breaking them.

More healthy vegan muffin recipes

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.

Buon appetito

Rosa

📖 Recipe

Healthy Banana Carrot Muffins [Oil Free]

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

5 from 19 votes

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Course: Breakfast, Dessert

Cuisine: Not Specified

Servings: 12 Muffins

Calories: 125kcal

Author: Rosa

Equipment

Muffin Pan

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

US Customary – Metric

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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.

Video

Notes

• 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.

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.

Nutrition

Serving: 1Muffin | Calories: 125kcal | Carbohydrates: 23g | Protein: 4g | Fat: 2g | Sodium: 137mg | Potassium: 254mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1820IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 1mg

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*Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.