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Vegan Carrot Cake Banana Muffins

These vegan carrot cake muffins are packed with wholesome ingredients like whole wheat flour, almond butter, carrots, and bananas.
5 from 1 vote
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vegan carrot cake muffins on a plate
Prep Time:20 minutes
Cook Time:25 minutes
Servings: 12 muffins

Ingredients

  • 300 grams bananas about 3
  • 100 grams carrots
  • 48 grams (¼ cup) granulated sugar
  • ½ tbsp molasses
  • 85 grams (⅓ cup) almond butter
  • 1 tbsp apple cider vinegar
  • 3 tbsp soy milk
  • 1 tbsp ground flax
  • 1 tsp vanilla extract
  • 190 grams whole wheat flour
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp baking soda
  • ¾ cup walnuts
  • ¼ cup raisins

Cream Cheese Filling (Optional)

  • 8 oz vegan cream cheese
  • ½ cup powdered sugar

Instructions

Cream Cheese Filling

  • Prepare the filling first if you are using it. With a hand mixer or stand mixer, beat vegan cream cheese and sugar in a bowl until fluffy and smooth. Place in the fridge while you prepare the muffins

Muffins

  • Preheat oven to 375°F. Line a 12-cup muffin pan.
  • Add bananas to a large mixing bowl and mash with a fork.
  • Coarsely grate carrots on the large holes of a grater. Add to bananas.
  • Add sugar, molasses, almond butter, vinegar, milk, ground flax, and vanilla extract. Mix until well combined.
  • Add whole wheat flour, cinnamon, and nutmeg. Sift baking soda on top. Use a spatula to fold the batter together just until no dry flour pockets remain.
  • Add walnuts and raisins and fold a couple times to distribute in the batter.
  • Divide the batter among the muffin cups. If you want to add a cream cheese filling, fill the muffin cups up halfway, add a spoonful of cream cheese filling, and add the remaining batter on top.
  • Bake 23-25 minutes until a toothpick inserted in the center of a muffin comes out clean.