Ingredients
Dry Ingredients
- 1 cup (120g) all purpose flour (or substitute white whole wheat flour for a heartier muffin)
- ½ cup (57g) white whole wheat flour
- ¼ cup (30g) flaxseed meal
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- 1 cup shredded carrots (from about 2 large carrots)
- 1 overripe spotty medium to large banana, mashed
- ½ cup (125g) applesauce (cinnamon applesauce recommended)
- ⅓ cup (104g) pure maple syrup
- ¼ cup (60g) unsweetened vanilla almond milk (or milk of choice)
- ¼ cup (50g) extra-virgin olive oil (or melted and cooled coconut oil)
- 1 large egg, at room temperature
- 2 teaspoons vanilla bean paste
Optional Mix-Ins
- ½ cup chopped dates or raisins
- ½ cup chopped walnuts or pecans
- 3 tablespoons hemp hearts, for a protein boost
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the proper temperature for baking the muffins evenly.
- Prepare Muffin Pan: Line a 12-cup muffin tin with muffin liners and spray the inside of each liner with nonstick cooking spray to prevent the muffins from sticking during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, white whole wheat flour, flaxseed meal, cinnamon, baking powder, baking soda, and kosher salt until well combined. Set this mixture aside.
- Mix Wet Ingredients: In a separate large bowl, combine the shredded carrots, mashed banana, applesauce, pure maple syrup, almond milk, oil, egg, and vanilla bean paste. Whisk thoroughly until the mixture is smooth and well blended, ensuring ingredients are mostly at room temperature to avoid oil coagulation.
- Combine Ingredients: Add the dry ingredients to the wet ingredients and fold together gently using a wooden spoon until just combined and smooth. Avoid overmixing the batter. Fold in any optional mix-ins like nuts, dates, or hemp hearts if desired.
- Fill Muffin Liners and Bake: Evenly divide the batter among the prepared muffin liners, filling each about three-quarters full. Bake the muffins in the preheated oven for 20 to 25 minutes, or until a clean toothpick or cake tester inserted into the center comes out clean.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack. Let them cool for at least 15 minutes to finish setting before serving.
- Storage: Store muffins in an airtight bag or container at room temperature for up to 1 day. Afterward, refrigerate for up to 5 days or freeze in an airtight container or bag for up to 3 months.
Notes
- For a heartier muffin, substitute all-purpose flour with white whole wheat flour.
- Make sure most wet ingredients are at room temperature to prevent the oil from coagulating.
- Optional mix-ins like chopped toasted walnuts add texture and flavor.
- These muffins are perfect served with almond butter and a drizzle of honey.
- Do not overmix the batter to keep the muffins light and tender.
- Use muffin liners and spray them to avoid sticking and ease cleanup.
- Freezing muffins extends their shelf life and they can be thawed or warmed in the microwave when ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
