Today, I'm super excited to share a fun and tasty recipe with you: Vegan Banana Carrot Muffins. These muffins are a great way to use up the carrot pulp from your homemade ABC juice (Apple, Beets, Carrot). They’re sweet, light, and perfect for a quick breakfast or snack.
The ripe bananas add natural sweetness, and the vegan buttermilk substitute makes them nice and fluffy. Plus, using carrot pulp instead of shredded carrots worked out great—no difference in taste or texture. Of course, you can also use freshly shredded carrots if you are not into juicing and don't have carrot pulp.
I was curious if juice pulp was edible and if it could be used in cooking or baking. After some research, I discovered that juice pulp is often used in recipes for muffins, breads, crackers, soups and even smoothies. Using juice pulp not only reduces waste but also adds nutritional value to your dishes. It's packed with fiber and retains some of the vitamins and minerals from the fruits and vegetables, making it a healthy addition to your recipes.
I have many varieties of eggless muffin recipes especially featuring banana as the key ingredient and this Banana Carrot Muffin is yet another tasty addition to the collection. You can even swap out the carrots for zucchini or apples if that's what you have. If you want to try something bolder why not bake these vegan banana spinach muffins?
Ingredients and Substitutes
The recipe is flexible, allowing you to adjust the amount of banana and sugar to suit your sweetness preference. For more tips and variations, check out the My Notes section.
Even though these banana carrot muffins are vegan, they don't require any fancy ingredients. Other than almond milk, which is a regular ingredient these days, and vinegar, which is a pantry staple, everything is easily available. So anyone can try this recipe because the taste and texture are just as good as traditional muffins.
All in all, it's a simple muffin recipe that can be used as a base for endless customization. Add your favorite ingredients and make it your own, just like how I used the same recipe to bake double chocolate beet muffins using the beet pulp from the same ABC juice (recipe to follow soon). Let’s dive in and get baking!
Step-by-Step Instructions
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Recipe
Vegan Banana Carrot Muffins
Ingredients
PART 1:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
PART 2:
- 1 to 1 and ¼ cups mashed banana (2-3 medium size bananas)
- 1 to 1 and ¼ cups light brown sugar
- ⅓ cup oil
- ½ cup almond milk+ water/milk as needed (See My Notes)
- ½ tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
ADD ONS:
- 1 and ½ cups carrot pulp/shredded carrots (see My Notes)
- 1 cup chopped walnuts (optional)
Instructions
- Preheat oven to 400F/220C. Line a 12 cup muffin tin with paper liner and grease it generously with non-stick cooking spray.
- In a large bowl stir together the dry ingredients listed in Part 1
- In a medium size bowl add the ingredients listed in Part 2 and stir it with a whisk thoroughly.
- Pour the wet mix into the flour mix and make a smooth batter.
- Now stir in the shredded carrots and walnuts, if using. Mix well enough so that these are incorporated evenly throughout the batter.
- Use a ⅓rd measuring cup to scoop out the batter and fill each muffin cup. This batter was perfect for 12 muffins.
- Bake at 400F/200C for 10 minutes and then reduce the temperature to 375F/190C and bake for 12-13 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
- Remove the muffin tin from the oven and place it on a cooling rack. After about 10 minutes remove the muffins out of the tin and let the muffins cool completely before storing in an air-tight container.
My Notes
- The first time I baked these banana carrot muffins I had used 1 cup each of mashed bananas and brown sugar. I felt that the sweetness was mild so I increased the quantity to 1 and ¼ cups for both bananas and brown sugar the second time. This time the muffins were sweeter than the first time. So you can play around with the quantity of bananas and brown sugar to suit your taste without it affecting the outcome of the muffins.
- For the flour, the first time around I baked it with 2 cups of all-purpose flour and the next time I used 1 cup of all-purpose flour and 1 cup whole wheat pastry flour. I didn't notice any difference in taste whatsoever.
- If you want to bake gluten-free banana carrot muffins you can use gluten-free baking mix. Even though I have not tried it myself in this particular recipe I have had success in the past in other recipes, like this gluten-free banana muffins recipe.
- Start with ½ cup of almond milk. If you feel that the batter is too thick add couple of tablespoons of milk or water to get a thinner consistency. Both the times I baked these muffins I had to add about 2 more tablespoons of milk.
- If you don't want to bake vegan muffins you can substitute actual buttermilk instead of almond milk and vinegar. Any type of vinegar can be used. I usually prefer apple cider vinegar.
- I have used carrot pulp which I had from making the ABC juice. You can use freshly shredded carrots too and of course zucchini, apple instead of carrots. Parsnips also give a spicy flavor to the muffins like these vegan parsnip muffins.
- You can also add chocolate chips or walnuts. I added walnuts the second time I baked these muffins and it did enhance the taste.
- The nutritional information is for banana carrot muffins without walnuts.
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