Healthy Carrot Cake Muffins
A nutritious, plant-based take on a classic dessert perfect for any time of day.
Ingredients
- 1 cup Flour All-purpose, whole wheat, or 1:1 gluten-free
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1/4 cup Maple Syrup
- 1/2 cup Almond Milk
- 3 tbsp Nut Butter Peanut or Almond
- 1 tsp Vanilla Extract
- 1 medium Banana mashed
- 1/2 cup Grated Carrot
- A pinch of Salt
- 1/2 tsp Cinnamon
Instructions
- Preheat the oven and prepare the muffin tin with liners or grease.
- Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a large bowl.
- Mix in the almond milk, nut butter, maple syrup, vanilla, and mashed banana until just combined.
- Fold the freshly grated carrots into the batter gently.
- Distribute the batter evenly among the prepared muffin cups.
- Bake until the tops are golden and a toothpick comes out clean.
- Cool in the tin briefly before moving to a wire rack to finish cooling.
Notes
• For the best moisture, grate the carrots fresh rather than using store-bought shreds.
• Store leftovers in an airtight container at room temperature for two days or refrigerate for up to five days.
• Ensure the banana is very ripe for the best natural sweetness and smooth texture.
• Store leftovers in an airtight container at room temperature for two days or refrigerate for up to five days.
• Ensure the banana is very ripe for the best natural sweetness and smooth texture.