These vegan muffins are healthy, wonderfully fluffy, and make for the best bite-sized snack.
My mom challenged me to put more vegetables into my snacking rotation. I love muffins and they are the main thing my family and I snack on, so how do you make a muffin packed full with veg still taste good?
We've all heard of zucchini muffins and they're already on the blog (here), so I wanted to utilize another vegetable, carrots. I had faith that carrots would work because, duh, carrot cake. So, I stuck with the same spices and flavors you would find in carrot cake but made it much more healthy so that I could eat loads of them as snacks. The muffins are mostly sweetened by the banana so it is important to use thawed frozen bananas (they are much sweeter than fresh bananas, whenever we buy too many bananas and they start looking really brown/mushy we freeze them and use them in baking). They are wonderfully fluffy, have a diversity of textures (the shredded carrots, chewy raisins, crunchy toasted walnuts), are quite easy to whip up and smell absolutely divine!
This recipe makes either 48 mini muffins (perfect bite sized poppers), 24 normal sized muffins or you can make 2 loafs of carrot banana bread (it just means you have to cut the bread and deal with crumbs). If you don't want so many muffins it is super easy to just split the recipe in half and go with that, however, if you make the full recipe you can always freeze half of the muffins for some other time 😉
Ingredients (makes 48 mini muffins)
dry
560g flour
1 Tbs cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
4 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
2 Tbs sugar
wet
226 ml oat milk (any plant based milk works though)
112 ml neutral oil
1 Tbs vanilla extract
6 medium-sized frozen bananas, thawed
add-ins
6 medium-sized carrots, grated
1 1/2 cup waltnuts
3/4 cup raisins
Instructions
1. Preheat the oven to 350 F and grease your tins. Toast the walnuts until golden and sizzling. Allow them to cool before coarsely chopping them. Prep your other add-ins. Set aside
2. In a medium sized bowl whisk together the dry ingredients. Set aside.
3. In a very large bowl whisk together the wet ingredients, pour in the add-ins and mix to combine. Switch to a spatula and quickly fold in the dry (careful not to over-mix) until fully combined.
4. Fill your tins and bake. For mini muffins it only takes about 10-14 minutes or until a tooth pick comes out clean. Remove them from the tins after 5 minutes and put them on a cooling rack.
- For normal sized muffins bake for 20-25 minutes or until a tooth pick comes out clean.
- If you makes loafs it takes closer to 50 minutes - one hour.
Recipe inspired by The Simple Veganista
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