Carrot Banana Oat Muffins

(9)
"These carrot banana muffins are a delicious way to sneak in some veggies and extra nutrients for breakfast. They’re tender, moist, and 100% plant-based!"
-- @ellielikescooking
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  • Recipe Card
Prep time: 10mins
Cook time: 25mins
Serves or Makes: 8 muffins

Recipe Card

ingredients

  • 1 1/2 cups oat flour
  • 1/2 cup almond flour
  • 2 teaspoons ground chia
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 ripe bananas, mashed
  • 2 tablespoons maple syrup
  • 2 tablespoons peanut butter
  • 6 tablespoons soy milk
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup shredded carrots
  • 1/4 cup chopped walnuts
  • 1/4 cup raisins

Method

  • Step 1

    Preheat oven to 425°F. Set aside a lined or greased muffin tray.

  • Step 2

    Whisk together oat flour, almond flour, ground chia, baking powder, cinnamon, and nutmeg.

  • Step 3

    In a separate bowl, mix together mashed bananas, maple syrup, peanut butter, soy milk, vinegar, and vanilla extract.

  • Step 4

    Add flour mixture into wet ingredients and mix until combined. Fold in carrots, walnuts, and raisins until evenly distributed.

  • Step 5

    Scoop batter into muffin cups, filling all the way. Bake at 425°F for 6 minutes, then reduce heat to 350°F and bake another 18 minutes or until a toothpick inserted in the center of a muffin comes out clean.

  • Step 6

    Cool in the pan for 5 minutes, then transfer muffins to a cooling rack to cool completely.

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