Healthy Carrot Cake Muffins
Easy and delicious vegan carrot muffins!
Servings: 6 muffins
Ingredients
- 1 cup flour I use all purpose but you can also use whole wheat, pastry flour, or a gluten free 1-1 substitute
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- pinch salt
- ½ teaspoon cinnamon
- ¼ cup maple syrup
- ½ cup almond milk
- 3 tablespoons nut butter I used peanut butter this time but have also made these with almond butter
- 1 teaspoon vanilla extract
- 1 medium banana mashed
- ½ cup grated carrot I use a medium grate but you can also finely grate them
- ¼ cup chopped walnuts or pecans plus more for topping if desired. You can also omit the nuts completely.
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
Calories: 221kcal | Carbohydrates: 33g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 199mg | Potassium: 240mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1796IU | Vitamin C: 2mg | Calcium: 121mg | Iron: 2mg
