17 April, 2010

Carrot Banana Muffins

Another day, another muffin recipe.... I have to share this one as it, once again, fulfills many of my criteria to healthier food: these muffins are vegan and sugar free, only three tablespoons of agave syrup are added for six muffins. They contain vegetables, fruit and dried fruit. As all my muffins, they are made with whole wheat flour, but rolled oats and flax seeds are added to it.
And apart from all that, they are utterly delicious. I like the combination of banana and carrot, it's a very tasty combination, especially with allspice and cinnamon added. In fact, I had to make them three times in a row, as they were always eaten up before I could take pictures.

3/4 cup whole wheat flour
1/4 cup rolled oats
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1 teaspoon baking powder
2 tablespoon flax seeds
1 large carrot, finely grated (about 1 cup)
1/2 cup raisins

3 tablespoons canola oil
2 ripe medium bananas, mashed
3 tablespoons agave syrup

Yields 6
 Preheat oven to 180C. Line muffin tin with paper liners or coat with cooking  spray.

In a bowl, combine flour, oats, salt, baking powder, flax seeds and spices. Mix well. Stir in raisins and grated carrot.
In another bowl, combine oil, agave and mashed bananas. Combine wet and dry ingredients. Stir until just combined. Fill batter into muffin molds. Bake for 25 minutes or until toothpick comes out clean.


  1. Thank you for sharing this recipe. It is a go-to favorite for my 17 month old son who is allergic to eggs. I used these as his first birthday "cupcakes". He loves them!

  2. These muffins looks so sweet! This is the kind of muffin I need 'cause I'm tired to the common banana muffins.

  3. These muffins are lovely. They're among my favorite muffin recipes.