These banana carrot muffins are vegan and healthful to boot. They were good, albeit maybe a little spongy, but they stayed moist for a few days at room temperature. If you happen to have some lactose-free cream cheese to schmear on them, you’re in for an extra treat! This recipe makes a dozen muffins.
2 cups white whole wheat flour
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
1½ tsp. cinnamon
2 flax eggs (2 Tbsp. ground flaxseed] + 6 Tbsp. water)
½ heaping cup mashed banana (1 big or 2 small)
1 ½ tsp. vanilla extract
¼ cup coconut sugar
1 Tbsp. unsulfured molasses
½ cup maple syrup
1 ½ cups finely grated carrots
Pre-heat oven to 390 °F. Grease a muffin pan with coconut oil or non-stick cooking spray.
Add ground flax seed and water to a large size bowl, whisk together and leave to thicken up while preparing the dry ingredients.
In a medium sized bowl, add and mix dry ingredients (flour to cinnamon) together until evenly dispersed.
When the flax has reached an egg-like consistency, add the rest of the wet ingredients (mashed banana to finely grated carrots). Whisk together until well combined. Fold the dry ingredients into the wet ingredients until just combined, making sure not to overmix.
Scoop the batter into the muffin pan using an ice cream scoop or a ¼ cup measuring cup. Bake for 4 minutes and then turn the oven down to 350°F. Bake until an inserted toothpick comes out clear. The amount of time the muffins take to bake will depend on your oven - mine took 15 minutes at 350 °F (plus the initial 4 minutes at 390°F).
Remove the muffins from the oven and leave to cool in the pan for 5 minutes. Remove from the muffin pan and leave the muffins to cool on a cooling rack.