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 5-10 minutes before removing your muffins from the pan. Enjoy warm or at room temperature.
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 2 months.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 on hand, you may grind oats 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 sub the soy milk with almond milk, or another plant milk you prefer. However, to make the vegan buttermilk, soy milk does work best.Use overripe bananas for the most sweetness and grate your own carrots as the store bought grate carrots tend to be dry.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.Measure your mashed banana to ensure you're using one cup. Bananas vary greatly in size. Two large bananas did it for me.Same goes for the grated carrots. Keep grating until you reach one gently packed cup. I used 3 medium size carrots.Use a non stick muffin pan. If you do not have a non stick muffin pan, make sure to grease your tins or liners.Let your muffins slightly cool for 5-10 minutes before removing them from the muffin pan so they will come out easily, without breaking.