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    Home » Recipes » Sweets

    Vegan Carrot Banana Muffins

    Published: Jan 14, 2021 / Modified: Dec 20, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 6 Comments

    219 shares
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    images of muffins separated by a text box with healthy vegan banana carrot muffins
    12 banana carrot muffins spread out on a counter with pecans and shredded carrots

    This is simply the BEST ever carrot banana muffins recipe! Made with vegan flax “eggs,” extra virgin olive oil, and pecans, and sweetened with maple syrup, bananas, and golden raisins, each muffin is loaded with healthy fats and fiber (and of course, veggies!).

    banana carrot muffins on a counter next to shredded carrots and pecans

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    Oh hello there! Excuse me why I clear away the crumbs from these amazing carrot banana muffins so that I can write this post…

    I’m simply smitten with this new recipe. Ok ok, I admit that I’d be happy with just about any muffin that contained veggies. But these carrot muffins are next level good!

    As you can probably tell by looking at the ingredients list, I got the inspiration for these muffins from carrot cake. I wanted to come up with a healthy, cake-like concoction that was full of the good stuff and a little lighter on the less healthy fats and sweeteners.

    And boy am I pleased with how this recipe turned out. Mashed ripe bananas and maple syrup provided plenty of sweetness, as do the little bursts of golden raisins that you’ll find in every other bite. Instead of butter, I used extra virgin olive oil, and in lieu of eggs, I used flaxseed meal mixed with water. (For the record, I have nothing against butter and eggs, but I like to put healthier twists on baked goods when I can.)

    As a result of these ingredient swaps, the muffins are fluffy and moist and oh so flavorful. The little flecks of carrot add a vibrant color, in addition to vitamins, minerals, and fiber. Plus, this recipe is freezer-friendly and perfect for meal prep. SO many reasons to make it. I hope you enjoy my carrot banana muffins as much as I do!

    shredded carrots in a large mug next to other ingredients on a counter

    How to Make Carrot Banana Muffins

    1. First, make the flax “eggs” by mixing 2.5 tablespoons of flaxseed meal with 5 tablespoons of water in a small bowl. Let this sit for 5-10 minutes until thickened. In a large mixing bowl, whisk together the mashed banana, flax “eggs,” maple syrup, olive oil, and vanilla extract.
    2. Stir in the grated carrots.
    3. Gather the dry ingredients (flour, baking powder and soda, salt, and cinnamon) in a separate bowl. Add to the wet ingredients, and mix until combined.
    4. Stir in the raisins.
    5. Fill a muffin pan with the batter, so that each muffin cup is about ¾ of the way full.
    6. Top each muffin with chopped pecans. Bake for 20-22 minutes at 375 degrees F, until a toothpick inserted into the center of a muffin comes out clean.
    • wet ingredients for banana carrot muffins in a mixing bowl
    • batter for muffins with shredded carrots in a mixing bowl with a spatula
    • batter for banana carrot muffins mixed with dry ingredients in a mixing bowl
    • golden raisins being folded into muffin batter in a mixing bowl with a spatula
    • half of a muffin pan filled with batter for banana carrot muffins
    • half of a muffin pan filled with batter and topped with chopped pecans

    Expert Tips

    I absolutely love this recipe as written, but I have plenty of tips and suggestions for how to make substitutions for these muffins if needed.

    • Eggs: If you do not need or want vegan carrot banana muffins, you can substitute two regular eggs for the flax “eggs.”
    • Olive oil: If you are not familiar with using extra virgin olive oil in baked goods, keep in mind that it can impart a subtle fruity and/or peppery taste, especially if you are using a high quality olive oil. I personally enjoy the taste, but if you don’t want to use olive oil, you can sub melted butter (vegan if needed) or coconut oil, no questions asked! If using coconut oil, measure ½ cup after you melt it.
    • Pecans and raisins: You can skip adding chopped pecans on top of the muffins if you don’t have them on hand, or feel free to use chopped walnuts or oats instead. I like to use golden raisins in the recipe, but regular raisins work just as well.
    • To line or not to line? If you are using a metal muffin tin, it’s best to use paper liners or nonstick cooking spray if you don’t have liners. If you’re interested in a hassle-free way to make muffins, I need to give a plug for this silicone muffin pan from Target! I got it for Christmas from my husband, and it really is AMAZING. Muffins pop RIGHT out, you don’t need liners, and the pan isn’t a total mess that’s difficult to clean after using. I highly recommend.
    12 banana carrot muffins spread out on a counter with pecans and shredded carrots

    Storage and Freezing Instructions

    After removing carrot banana muffins from the oven, let them cool completely before storing. You can and should eat one or two while they’re still warm though! Just wait to put them away until they’ve cooled down. Store in an airtight container at room temp for up to 3 days.

    These muffins also freeze well. Let them cool completely, then transfer to an airtight freezer container or bag. If you want an extra layer of protection from freezer burn, wrap each muffin before adding to a container or bag. Thaw in the fridge or on the counter overnight.

    To reheat the muffins before eating, place on a plate and microwave for about 15 seconds until warm. You can also cut them in half, place on a baking sheet, and reheat under the broiler in the oven for 2 to 3 minutes.

    image of muffin with a bite taken out of it on a counter next to muffins

    More Healthy Muffins Recipes

    Love veggies in your muffins? Check out these recipes for more ideas: Oatmeal Orange Carrot Muffins with Cranberries, Spinach Banana Muffins, Zucchini Carrot Oat Muffins, Spiced Oat and Butternut Squash Muffins, and Sweet Potato Blueberry Flax Muffins. For a similar flavor combination as this recipe, try the Gluten Free Carrot Banana Bread or Vegan Carrot Banana Smoothie.

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

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    banana carrot muffins on a counter next to shredded carrots and pecans

    Vegan Carrot Banana Muffins

    These healthy, veggie-loaded muffins are made with vegan ingredients, including grated carrots, olive oil, raisins, mashed bananas, and pecans. They make a delicious breakfast, snack, or dessert!
    5 from 5 votes
    Print Pin Rate
    Prep Time: 15 minutes mins
    Cook Time: 25 minutes mins
    Total Time: 40 minutes mins
    Servings: 12 muffins
    Calories: 221kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    • 1.25 cups all purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon cinnamon
    • ¼ teaspoon salt
    • 2 tablespoon flaxseed meal - mixed with 5 tablespoon water
    • 1 cup mashed ripe banana - about 2 large bananas, 3 smaller ones
    • ⅓ cup maple syrup - can use up to ½ cup if desired
    • ½ cup extra virgin olive oil - see notes
    • 1 teaspoon vanilla extract
    • 1.5 cups grated carrots - I used 3 large carrots
    • ½ cup golden raisins - can sub regular
    • ⅓ cup chopped pecans - for topping

    Instructions

    • Preheat the oven to 375 degrees F. Line or grease a muffin pan and set aside (if using a silicone muffin tin, no need to line or grease).
    • Combine the flour, baking powder and soda, cinnamon, and salt in a bowl. In a small bowl, mix together the flaxseed meal and water, and let sit for 5-10 minutes to thicken (this will be your flax "eggs"). Prepare the other ingredients while you wait.
    • In a large mixing bowl, whisk together the flax eggs, mashed banana, maple syrup, olive oil, and vanilla extract. Stir in the grated carrots, followed by the dry ingredients. Next, stir in the raisins and mix until combined.
    • Scoop the batter into the prepared muffin tin. Each cup should be about ¾ full. Top each muffin with chopped pecans.
    • Bake for 20 to 22 minutes, until a toothpick inserted in a muffin in the center of the pan comes out clean. Let the muffins cool for about 5 minutes before eating. Transfer to a rack to cool completely before storing.

    Notes

    • Substitutions
      • Olive oil: Using olive oil can impart a subtle fruity/peppery taste to baked goods. I personally love it! But if you want something more neutral, use the same amount of melted coconut oil or butter instead. Keep in mind that butter is not vegan, in case you need/want these to be vegan. If using coconut oil, measure ½ cup after you melt it.
      • Maple syrup: Substitute honey if needed/desired.
      • Flax eggs: You can substitute two regular eggs for the flax “eggs” instead (but they will no longer be vegan).
      • Pecans and golden raisins: Substitute chopped walnuts for pecans and regular raisins for golden ones if that’s what you have on hand.
    • Storage and Freezing: Let the muffins cool completely, then store in an airtight container on the counter for up to 3 days (if they last that long!). To freeze, let the muffins cool, then store in a freezer-friendly bag or container for up to 3 months. For an extra layer of protection from freezer burn, wrap each individual muffin before freezing in a bag/container. Thaw in the fridge or on the counter overnight.
    • Reheating: If you want to reheat a muffin before eating, microwave for 15 seconds or place on a baking sheet under the broiler in the oven for a few minutes. They taste great with peanut butter!
    • Equipment: This is the silicone muffin pan I use and I LOVE it! It makes baking and clean-up so easy, and you don’t need to spend any effort getting the muffins out.

    Nutrition

    Serving: 1muffin | Calories: 221kcal | Carbohydrates: 28g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 108mg | Potassium: 253mg | Fiber: 2g | Sugar: 12g | Vitamin A: 2685IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Enjoy this sweet treat! – Lizzie

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    219 shares

    Reader Interactions

    Comments

      5 from 5 votes (2 ratings without comment)

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    1. Sam E

      May 07, 2024 at 12:40 am

      5 stars
      10/10 omg so good! I followed the recipe with a flax egg and it turned out marvelous. Even my non-vegan friends loved them! Next time, I want to try with gluten-free flour and maybe a lil pineapple! And ooo possibly some vegan cream cheese frosting, turn these into lil mini carrot cakes!

      Reply
      • Lizzie Streit, MS, RDN

        May 09, 2024 at 1:35 pm

        Hi Sam, yay! This is wonderful to hear. I’m so glad you enjoyed the recipe. Great ideas for future additions!

        Reply
    2. Alli

      April 28, 2024 at 8:13 am

      5 stars
      This recipe is a fave in our household, loved by the adults and our toddler. I must make it 2-3 times a month!

      Reply
      • Lizzie Streit, MS, RDN

        April 29, 2024 at 10:56 am

        I’m so glad your fam is loving this recipe!! Thanks for making and leaving a review!

        Reply
    3. Donna

      May 30, 2022 at 11:57 am

      5 stars
      So excellent!! Thank you for sharing the recipe!

      Reply
      • Lizzie Streit, MS, RDN

        May 31, 2022 at 11:44 am

        Yay! I’m so glad you enjoyed these muffins, Donna!

        Reply

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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