Vegan Carrot Banana Muffins

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!).

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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!

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.

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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.

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.

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.

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📖 Recipe

Enjoy this sweet treat! – Lizzie