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Carrot Banana Oat Muffins (Vegan, Gluten-Free)

These carrot banana muffins are a delicious way to sneak in some veggies and extra nutrients for breakfast. They're hearty, moist, and 100% plant-based!
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Prep Time:20 minutes
Cook Time:25 minutes
Servings: 11 muffins

Ingredients

  • 1 cup (120g) oat flour*
  • ¼ cup (30g) tapioca starch/flour*
  • ½ cup (56g) almond flour*
  • ¼ cup (20g) rolled oats
  • 2 tsp baking powder
  • ¾ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 ripe bananas mashed (200g)
  • 1 cup grated carrots
  • 2 tbsp maple syrup*
  • 6 tbsp soy milk
  • 1 tbsp apple cider vinegar
  • ½ tsp vanilla extract
  • ¼ cup raisins
  • ¼ cup chopped walnuts*

Instructions

  • Preheat oven to 350°F. Set aside a lined or greased muffin tray.
  • Whisk together oat flour, tapioca flour, almond flour, oats, baking powder, cinnamon, and nutmeg.
  • In a separate bowl, mix together mashed bananas, grated carrots, maple syrup, soy milk, vinegar, and vanilla extract.
  • Add flour mixture into wet ingredients and mix until combined. Fold in walnuts and raisins. Let the batter rest for 10-15 minutes.
  • Scoop batter into muffin cups, filling all the way. Bake for 25-30 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  • Cool in the pan for 5 minutes, then transfer muffins to a cooling rack to cool completely.