Go Back
Vegan banana and carrot muffins on a marble countertop

Banana Carrot Muffins with Walnuts (Vegan & Healthy!)

Nutrient-dense muffins packed with bananas, carrots, whole grains, and walnuts with the perfect amount of sweetness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings 14 muffins
Calories 167 kcal

Ingredients
  

  • 2 cups white whole wheat flour
  • 1/2 tsp baking soda
  • 1.5 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 3/4 tsp salt
  • 1 cup mashed overripe bananas (about 3 medium bananas)
  • 1 cup non-dairy milk unsweetened (I used soy milk)
  • 3 Tbsp canola oil (I like expeller-pressed)
  • 1/4 cup applesauce unsweetened
  • 3/4 cup organic brown sugar
  • 1 tsp vanilla extract
  • 1 cup shredded carrots
  • 1/2 cup chopped walnuts

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit and line your muffin tins with muffin liners. If you don’t have liners, spray the muffin tins with cooking spray.
  • Whisk the dry ingredients (flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt) in a large mixing bowl.
  • In a second, smaller mixing bowl, whisk the mashed banana, non-dairy milk, canola oil, applesauce, brown sugar, and vanilla extract together.
  • Add the wet mixture to the dry ingredients, using a rubber spatula to mix them together gently until mostly combined. You should still have a small amount of dry flour in the bowl. DO NOT overmix the muffins as this can cause them to become tough and rubbery.
  • Add the shredded carrots and chopped walnuts and gently fold them in until all the dry flour is absorbed.
  • Use a small ladle or large spoon to fill each muffin cup almost to the top. You should get about 13 to 14 muffins.
  • Bake for 18-20 minutes or until a toothpick comes out clean when inserted in the middle of a muffin.
  • Allow to cool for at least 30 minutes and enjoy!

Notes

  1. You must allow the muffins to cool for 30 minutes after baking. This is important as the muffins need extra time to set. If you eat them right away, the banana will be too fudgy and the muffins will seem undercooked.
  2. Top with extra chopped walnuts, thin slices of banana, or oats if desired.
  3. Feel free to use frozen overripe bananas if that's what you have. Just make sure to thaw and drain them completely, as frozen bananas release a lot of moisture once thawed that we don't want in our muffins.