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Carrot Cake Banana Muffins

Plant-Based Carrot Cake Banana Muffins are moist and sweet. They are a delicious, plant-based combination of banana bread and carrot cake.

Author:

Elizabeth | At Elizabeth's Table

Serves:

12

Prep:

10

minutes

Cook:

16

minutes

TOtal:

26

minutes

Ingredients

  • 3 Cups Oat Flour
  • 2 Tablespoons Ground Flax
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Cinnamon
  • 3/4 Teaspoon Salt
  • 3/4 Teaspoon Baking Powder
  • 1/2 Teaspoon Nutmeg
  • 1 1/2 Cups Mashed Ripe Banana
  • 1 Cup Shredded Carrot
  • 1/3 Cup Maple Syrup or Date Syrup
  • 1/2 Cup Non-Dairy Milk

Instructions

  1. Preheat the oven to 350°F. Line a muffin tin with liners.
  2. In a medium bowl mix the oat flour, flax, baking soda, cinnamon, salt, baking powder, and nutmeg.
  3. In a separate larger bowl, mix the banana, carrot, maple syrup, and non-dairy milk.
  4. Add the dry ingredients to the wet ingredients and stir until combined.
  5. Scoop a 1/4 cup of batter into each muffin tin.
  6. Bake for 16-20 minutes, or until a toothpick inserted into the middle comes out clean. Enjoy!