Super Healthy Vegan Banana Carrot Cake Muffins are a deliciously scrumptious and nourishing breakfast/dessert that you will totally want to have on hand!
it’s not spring yet, but Super Healthy Vegan Banana Carrot Cake Muffins are a refreshing reminder that it will be here soon :).
warmer weather, sunnier skies and fresh foods are in the future.
these muffins are both naturally sweetened with banana and also have a little bit of coconut sugar added to them (only 1/4 cup).
they’re packed with nutrients and will definitely keep you full! i typically like one or two for breakfast depending on how hungry i am!
Super Healthy Vegan Banana Carrot Cake Muffins go perfectly with some nut butter and dairy free yogurt by the way.
the spice factor is perfection when it comes to the muffin flavor. Super Healthy Vegan Banana Carrot Cake Muffins have ground ginger, cinnamon and cardamom in them.
a little bit of cardamom goes a long way and you only need 1/4 tsp in here! ground ginger and cinnamon enhance the flavors even more.
as for a glaze or frosting, you can opt for just about anything.
while i used melted coconut butter, to make the muffins more like cupcakes, just add some vanilla frosting.
you could also make a glaze from powdered sugar or even just add some plain vegan cream cheese to the top.
Super Healthy Vegan Banana Carrot Cake Muffins are
hearty and satisfying
here’s everything you need to make Super Healthy Vegan Banana Carrot Cake Muffins
gluten free measure for measure flour (used king arthur)
try these other delicious vegan desserts from my blog!
are you going to make my Super Healthy Vegan Banana Carrot Cake Muffins?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
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Super Healthy Vegan Banana Carrot Cake MuffinsCourse: Breakfast, Muffins
1 and 1/2 cups overripe mashed banana
1/4 cup avocado oil
1/4 cup creamy almond butter
1 tsp vanilla extract
1 cup packed down grated carrot (used a food processor)
1 tsp ground ginger
2 tsp cinnamon
1/4 tsp cardamom
2 tsp baking powder
1/4 cup coconut sugar
3 tbsp tapioca flour
1 cup almond flour
1 and 1/3 cup gluten free measure for measure flour
3/4 cup chopped walnuts
- melted coconut butter for topping
- preheat the oven to 350 degrees.
- mix the wet ingredients first and then add in the dry ones. mix until a thick batter is formed and well-combined. then, fold in the chopped walnuts.
- use a large ice cream scooper and evenly distribute the batter past the top of parchment paper muffin cups.
- bake at 350 degrees for 30 minutes. cool down and dunk the tops of the muffins in melted coconut butter.
- store in the fridge in an airtight container and warm up as desired!