Plant-Based Carrot Cake Banana Muffins are moist and sweet. They are a delicious, plant-based combination of banana bread and carrot cake.
What happens when you buy a 25-pound bag of carrots, have a bunch of overripe bananas sitting around, and decide to quarantine yourself with two hungry friends? Carrot Cake Banana Muffins. Duh.
I love making desserts (as evidence by the abundance of sweet recipes on this blog) and after a few days of quarantine, I was craving something sweet.
My friends and I actually did buy a 25-pound bag of carrots. Mostly because we love carrots, but also because we're a bit ridiculous. Either way, we will eat anything with carrots.
Carrot cake has been on my list for a while now, especially after I made Carrot Cake Oatmeal. So with the abundance of time and carrots that I now have on my hands, Carrot Cake Banana Muffins became a reality.
These muffins are basically a cross between carrot cake and banana bread. But they're in muffin form so that makes it even more fun!
Step 1. Preheat the oven and line a muffin tin with liners.
Step 2. In a large bowl mix the oat flour, flax, baking soda, cinnamon, salt, baking powder, nutmeg.
Step 3. In a separate bowl, mix the banana, carrot, maple syrup, and non-dairy milk.
Step 4. Add the wet ingredients to the dry ingredients and stir until combined.
Step 5. Scoop a 1/4 cup of batter into each muffin tin.
Step 6. Bake for 16 minutes, or until a toothpick inserted into the middle comes out clean. Enjoy!
Thank you God for healthy treats. We are grateful for the creativity that you give us. Amen.
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Plant-Based Carrot Cake Banana Muffins are moist and sweet. They are a delicious, plant-based combination of banana bread and carrot cake.
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