"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!"
Carrot Banana Oat Muffins
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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.