Carrot Cake Muffins

4.86 from 7 votes

These Carrot Cake Muffins are so moist and have banana baked right into them for a burst of flavor. These muffins are dairy free and will please the whole family.

Prep Time10

Cook Time20

Course: Breakfast

Cuisine: American

Diet: Low Lactose

Servings:

Author: Bailey Rhatigan

Equipment

Muffin Tin

Ingredients

Carrot Cake Muffins

1 cup flour
½ cup sugar *
1 tsp cinnamon
½ tsp nutmeg
1 tsp baking soda
1 pinch salt
2 mashed over ripe bananas
1½ cup grated carrots
½ cup melted coconut oil *
2 eggs *
3 tbsp old fashioned oats optional for topping.

Icing (optional) for a dessert style flavor

1 cup powdered sugar confectioner sugar
2 tbs plant based milk

Instructions

Carrot Cake Muffins

Preheat the oven to 350 degrees. Combine the flour, sugar, cinnamon, nutmeg, baking soda, and salt in a large bowl, whisk together.
Mash the bananas in a small bowl.
I like to blitz my grated carrots in a food processor first so they are crumbled pieces. Then, combine the carrots, oil, eggs and mashed banana together
Add the carrot mixture to the flour mixture, do not over stir. use a spatula or wooden spoon to lightly fold in wet ingredients. It's important to not over-mix the batter so the muffins aren't too sticky once baked.
Grease a muffin tin or use paper liners. Scoop the batter into a muffin liners filling each muffin tin/liner halfway or a little less.
If using oats for optional topping, sprinkle them on top before popping into the oven.
Bake for 18 -20 minutes. Check with a toothpick to see how they are baking around 15 minutes. Oven temps and times will vary so always keep a close eye!
Let them cool before icing.

Icing (optional)

Add the powdered sugar and milk to a medium size bowl. Use a spoon or whisk to mix until well combined and desired icing consistency. Drizzle over cooled muffins.

Notes

*white sugar or coconut sugar will work.You may also use a calorie free sugar.

*any neutral oil will work (canola, olive oil)

*These will keep in an airtight container in the fridge for 5 days or freeze for up to 2 months.

Nutrition