Easy Carrot Banana Muffins – Kid-Friendly and Low Sugar
Servings: 12 muffins
Ingredients
- 1 ½ cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon lemon juice
- ½ cup soy milk cold
- 2 medium banana replaces egg
- 1 cup carrots grated ~2 carrots
- ½ cup zucchini grated
- ⅓ cup maple syrup
- ⅓ cup avocado oil or you can use applesauce
- 2 teaspoons vanilla extract
- ⅔ cups chopped walnuts optional
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a small bowl, combine the soy milk and lemon juice. Let it sit for 5 minutes to create a vegan “buttermilk.”
- In another bowl, mash the banana until smooth. Add the shredded carrots, shredded zucchini, maple syrup, avocado oil, and vanilla extract. Mix until well combined.
- Pour the soy milk mixture into the banana-carrot mixture and stir to combine.
- Gradually fold the wet ingredients into the dry ingredients until just combined. If using, fold in the walnuts.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.