Carrot Cake Muffins
We all love a good carrot cake recipe, but when the recipe also uses simple plant-based ingredients, then it’s definitely a keeper! These carrot cake muffins are moist, sweet, delicious and a perfect afternoon snack for adults and children alike
This recipe makes 6 – 12 muffins
Equipment: muffin tin, oven, large bowl, wooden spoon, spoons
Prep Time: 45 minutes
INGREDIENTS:
- 1½ cups mashed ripe bananas (about 3 medium bananas)
- ¼ cup coconut sugar
- 1/3 cup canola or vegetable oil, plus more for greasing
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups all-purpose flour
- 1 cup shredded carrot
- 1 teaspoon of ground cinnamon
- ¼ cup crushed walnuts (optional)
METHOD:
Preheat the oven to 375 degrees, and lightly grease a muffin tin.
Place the mashed bananas in a large bowl.
Add the sugar, oil, baking powder, baking soda, salt, and flour, and gently mix together until well combined.
Fold the carrots and walnuts (if using) into the batter.
Spoon the batter into the muffin tin, filling each cup to the top.
Bake for 25 minutes or until the muffins are golden brown.