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Carrot Cake Muffins
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5 from 4 votes

Carrot Cake Muffins

These fluffy carrot cake muffins are baked with banana. They have an optional vegan vanilla cream frosting.
Prep Time10 mins
Cook Time20 mins
Course: Breakfast, Dessert
Cuisine: American
Diet: Low Lactose
Servings: 12
Calories: 193kcal
Author: Bailey


  • Muffin Tin
  • MIxing Bowls


Carrot Cake Muffins

  • 1 cup flour
  • ¾ cup sugar *
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1 pinch salt
  • 2 mashed over ripe bananas
  • 1.5 cup grated carrots
  • cup melted coconut oil *
  • 2 eggs

Cashew Frosting

  • 1 cup soaked cashews
  • 2 tbs maple syrup
  • 3 tbs plant based milk
  • ½ tsp vanilla extract
  • 2 tbsp powdered sugar
  • ¼ tsp arrow root or starch *


Carrot Cake Muffins

  • Preheat the oven to 350 degrees. Combine the flour, sugar, cinnamon, nutmet, baking soda, and salt in a large bowl. 
  • In a separate bowl, combine the grated carrots oil and banana (food processor or by hand). Slowly add the wet ingredients to the flour mixture, do not over stir. Use a spatula or wooden spoon to lightly fold in wet ingredients. Lightly beat the eggs in a seperate bowl. Add the beaten eggs and stir a few times more (like 15 or less around the bowl with a spatula). It's important to not over mix.
  • Grease a muffin tin or use paper liners. Scoop the batter into a muffin tin, filling each muffin tin halfway or a little less. Bake for 15 to 20 minutes. Check with a toothpick to see how they are baking. Oven temps and times will vary so always keep a close eye!

Cashew Frosting

  • Soak cashews overnight (if you don't have the time to soak overnight, soak them for at least an hour in very hot water). Strain cashews and add to a high speed blender or food processor or nutri-bullet. Add in all other ingredients and blend well until all the cashews are smooth and texture is creamy. This will take a little patience depending on what device you are mixing with.


*white sugar or coconut sugar will work.
*any neutral oil will work (canola, olive oil)
*Cashew cream will come out best with a Nutri bullet or small food processor.You can also use my plant based frosting or store bought frosting to make them more of a cupcake!  


Serving: 1muffin | Calories: 193kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 3.6g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 1.6g | Cholesterol: 31mg | Sodium: 39mg | Potassium: 151mg | Fiber: 1g | Sugar: 10g | Vitamin A: 104IU | Vitamin C: 2.4mg | Calcium: 14mg | Iron: 1mg