Dairy Free Banana Carrot Muffins Healthy Vegan Recipe

I absolutely adore this recipe because it combines the natural sweetness of ripe bananas and carrots with the warmth of cinnamon, creating the perfect guilt-free treat that feels like a cozy hug from the inside out. Plus, the versatility of adding nuts or dried fruits means I can customize my muffins to match whatever craving I’m feeling, making it my go-to for a delicious breakfast or snack any day!

I adore making recipes that are both delectably tasty and extremely nutritious, and these Dairy-Free Banana Carrot Muffins are a paragon. They are a trifecta of wholesome and oddly delicious flavors: ripe bananas, grated carrots, and warm spices.

The process of mixing them in a blender is so much fun; it’s a picnic. The only real work is grating the carrots, and all that is easily done while the basic premise of these muffins—bananas, walnuts (or nuts of your choice), and a few other ingredients—are blitzed into a creamy, no-need-to-mash-the-banana batter.

Ingredients

• Bananas: Rich in natural sugars, they add sweetness and moisture.
• Grated Carrots: Packed with beta-carotene and fiber, offering a subtle sweetness.
• Coconut Oil: Provides healthy fats, keeping the muffins moist and tender.
• Maple Syrup: A natural sweetener that’s lower on the glycemic index than sugar.
• All-Purpose Flour: A staple that provides structure, can be gluten-free if needed.
• Walnuts or Pecans: Optional nutty crunch with healthy omega-3 fatty acids.

Ingredient Quantities

• 1 cup mashed ripe bananas (about 2 large bananas)
• 1 cup grated carrots (about 2 medium carrots)
• 1/3 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour (substitute with gluten-free flour if needed)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup almond milk or any plant-based milk
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 cup raisins or chopped dates (optional)

Instructions

1. Set your oven to 350°F (175°C) to warm up while you prepare the tin. Use either muffin papers or a light coating of grease to keep the muffins from sticking to the pan.

2. In a big mixing bowl, blend the bananas, carrots, coconut oil, maple syrup, and vanilla extract. Stir until fully integrated.

3. In a different bowl, whisk the following together: the flour, baking soda, baking powder, cinnamon, and salt.

4. Slowly incorporate the dry ingredients into the wet ingredients; in this case, the dry ingredients are cornstarch, brown rice flour, white rice flour, and a small proportion of finely chopped semisweet chocolate. (Chocolate is not dry at all, but we are using it here almost as a portion of a dry ingredient. More on that later.) As you add the ingredients, stir gently until you have a smooth batter. As soon as everything is combined, you will want to stop mixing. And this is something that you must pay attention to. If you under-mix or over-mix, you will create a gluten situation—not the good kind. What you want is a batter that is just mixed.

5. Combine the almond milk with the batter, stirring until the mixture is completely smooth.

6. If you want, you can mix in the walnut or pecan, and then the raisin or date, but it is not necessary to do so.

7. Evenly distribute the batter into the lined muffin cups, filling each about two-thirds full.

8. Put the muffin tin in the oven that has been preheated and bake it for 18 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

9. When the baking is done, take the muffins from the oven and allow them to cool in the pan for approximately 5 minutes.

10. Move the muffins to a wire rack to cool fully. Serve them whenever you’re ready.

Equipment Needed

1. Oven
2. Muffin tin
3. Muffin papers or grease for the muffin tin
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Wooden spoon or spatula
8. Measuring cups
9. Measuring spoons
10. Grater for carrots
11. Wire rack
12. Toothpick

FAQ

• Q: Can I use a different sweetener instead of maple syrup?A: Yes, you can substitute agave syrup or honey for maple syrup, though honey is not a vegan option.
• Q: Can these muffins be made gluten-free?A: Absolutely. Just swap the all-purpose flour for a gluten-free flour blend.
• Q: Can I omit the nuts for a nut-free version?Yes, you can exclude the nuts or substitute them with seeds, such as sunflower seeds.
• Q: What can I use instead of coconut oil?You can use any oil with a mild flavor in place of coconut oil. Good substitutes include canola oil and vegetable oil.
• Q: How long do these muffins stay fresh?A: If you want to know how long they stay fresh, then I’ll tell you they stay fresh for about 2-3 days at room temperature in an airtight container and can last up to a week in the refrigerator.
• Q: Can I freeze these muffins?A: Absolutely. You are able to put them in the icebox for 3 months at the very most. Just ensure they are snugly wrapped or safely stored in a container that can withstand subzero temperatures.
• Q: Can I add more spices?Certainly! You might consider increasing the amount of cinnamon used, or go with nutmeg or cardamom instead, if you’re looking for a different flavor profile. Or, if you just want to mix it up a bit, try these alternatives. They go great in this recipe!

Substitutions and Variations

Substituting with equal measure of applesauce yields similar texture and sweetness to the result of using mashed ripe bananas.
Coconut oil. Substitute the same amount of olive oil or avocado oil for a different healthy fat.
Agave syrup or date syrup can serve as alternative natural sweeteners for maple syrup.
All-purpose flour: For a more fiber-rich product, substitute with whole wheat flour. For a gluten-free product, use gluten-free oat flour.
Use soy milk, oat milk, or another plant-based milk alternative of your choice to replace almond milk in recipes.

Pro Tips

1. Customize with Spices Add a pinch of nutmeg or a dash of ginger to the batter for extra warmth and depth of flavor, complementing the cinnamon.

2. Texture and Moisture Boost Use ripe bananas with brown spots for added sweetness and moisture. You can also soak the raisins or chopped dates in warm water for 10 minutes before adding them to the batter to make them juicier.

3. Nutrient Boost Substitute half of the all-purpose flour with whole wheat flour or oat flour for added fiber and nutrients without significantly altering the texture.

4. Add a Crunch Lightly toast the nuts before adding them to the batter to enhance their flavor and add a nice crunch to the muffins.

5. Perfect Baking Rotate the muffin tin halfway through baking for even cooking, as some ovens have hot spots that can cause uneven baking. Keep a close eye on them in the last few minutes to ensure they don’t overbake, as this can make them dry.