Healthy Carrot Cake Muffins

Easy and delicious vegan carrot muffins! To keep these a little healthier, we’re ditching white sugar and using maple syrup instead. And to keep these muffins vegan, we’re using nut butter and mashed banana to bind these together instead of an egg. Simple and easy!

Author: Food with Feeling

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 muffins

Calories: 178 kcal per serving

Ingredients

1 cup - all purpose flour
½ tsp - baking soda
1 tsp - baking powder
1 pinch - salt
½ tsp - cinnamon
¼ cup - maple syrup
½ cup - Almond Milk
3 tablespoons - nut butter
1 tsp - vanilla extract
1 - banana
½ cup - carrot
¼ cup - chopped walnuts or pecans

Instructions

Pre-heat oven to 350 degrees F. Grease a 6 cup muffin tin.
Sift together the flour, baking soda, baking powder, salt, and cinnamon.
Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well combined.
Gently stir in the grated carrot and nuts.
Evenly spoon the mixture into the 6 muffin cups.
Top with a few more chopped nuts if desired and bake in oven for 20-25 minutes or until golden brown.
Let cool slightly and ENJOY!!

Nutrition