I’m kind of stoked about these muffins. When I was making them I thought they were going to turn out awful. I almost didn’t even cook them, and then I almost didn’t even bother photographing them and THEN, I took a bite of one. HOLY, they are amazing!! I thought they would be hard as rocks because the batter was thick and sort of sticky. But they are so soft, so so so moist, and perfectly sweet! All while being Naturally Sweetened, Gluten Free and Vegan! Anyone can eat these! And Everyone should!
I don’t know about you, but I’m definitely a muffin person. Those big cafe muffins that are full of sugar and butter and all kinds of chemicals to make them stay soft and fresh are so tempting. But I think the last time I actually bought one was about a year ago. I got a pumpkin spice muffin from Tim Horton’s and guess what!? It was super disappointing. I think I’ve just gotten so used to the whole grain goodness of a real, healthy, vitamin packed muffin that it felt like there was just nothing to it. Kinda boring. Like what’s the point? Ya know!?
These muffins are a mix of my two favourites: Banana and Carrot, so it’s really the best of both worlds! They’re hearty but yet super soft and moist. And they have only natural, good for you ingredients like:
Bananas: are chock full of potassium, tryptophan, vitamin B6, and magnesium, all of which are essential for good brain health for a healthy mind and mood.
Carrots: Have a lot of vitamin A, vitamin C, antioxidants, carotenoids and potassium. Carotenoids help to repair DNA damage, and they also help prevent cancer and heart disease.
Oats: Are a good source of antioxidants and have a lot of fiber to help you maintain a healthy weight, a healthy colon, and a stable blood sugar level.
Almonds: Provide protein and healthy fats needed for absorbing fat-soluable vitamins like A and D. They’re a good source of Vitamin E which is great for the skin and reduces signs of aging. They also have riboflavin and L-Carnitine, both of which can enhance brain health and prevent cognitive decline.
Buckwheat: Is high in both protein and fiber. Plus it has flavonoids, which are plant antioxidants that fight disease and aging. It also has a ton of magnesium, which is a common deficiency in people feeling depressed.
Coconut Oil: Is the new (or getting old?) miracle food, and for good reason! It can help you lose weight, decrease inflammation, fight infections and helps support brain health. Specifically, studies have shown protective factors against Alzheimers. The fat from coconut oil is broken down and used as energy rather than stored like typical fats, yay!
Pure maple syrup: First: it’s delicious. Second: it contains antioxidant and anti-inflammatory properties that have been shown to fight diabetes, cancer, and bacterial illnesses. Sweet AND sexy!
Basically, besides the fact that they are delicious, they’re also super nutrient packed! They’re the perfect on-the-go breakfast, a great mid-morning or mid-afternoon snack, and would be perfect for a brunch with family and friends. If you’re really feeling wild, spread some vegan butter or coconut oil on there… oh yeah, go nuts baby.
| Naturally Sweetened Banana Carrot Muffins (GF, VG) | | Print |
- 2 eggs or flax eggs (to make 2 flax eggs, mix 2 Tablespoon of ground flaxseeds with 5 tablespoons of water)
- 2 medium very ripe bananas (about 1 cup mashed)
- ¼ cup coconut oil, melted
- 1 tsp. vanilla
- ¼ cup maple syrup
- ¼ cup almond milk
- ½ tsp. cinnamon
- ½ tsp. ground ginger
- ¼ tsp. salt
- 1½ tsp. baking soda
- 1 scant cup oat flour (1 cup quick cooking oats, ground into flour)
- ½ cup buckwheat flour
- ½ cup almond meal/flour
- 2 carrots, grated (about one heaping cup)
- Preheat your oven to 350 Fahrenheit and grease a muffin pan with coconut oil.
- If you are not using real eggs, make your flax eggs in a large mixing bowl. Stir the flax and water together and let it sit for about 5-7 minutes. If using real eggs, add eggs to a large mixing bowl and whisk together with a fork.
- While you're waiting for your flax eggs, mash your bananas with a fork and grate your carrots.
- Add the banana, coconut oil, vanilla, maple syrup, and almond milk to the eggs and stir to combine.
- In a separate bowl, stir together the oat flour,* buckwheat flour, almond meal, baking soda, cinnamon, ginger and salt. Add the dry ingredients to the wet and stir until just combined. The batter will be a bit thicker and stickier than your typical muffin batter.
- Add the grated carrots and fold into the batter.
- Fill the muffin cups with the batter. I fill them almost to the top as these muffins don't rise very much. This will fill about 10-11 muffins.
- Bake for 25-30 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let stand in the muffin pan for 20 minutes.
- Remove remaining muffins and let cool completely before storing in an airtight container for up to five days, or freeze for up to three months.
