These vegan carrot cake muffins are packed with wholesome ingredients like whole wheat flour, almond butter, carrots, and bananas.
![carrot cake banana muffins on a plate](https://www.ellielikes.cooking/wp-content/uploads/2022/09/carrot-cake-banana-muffins-1.jpg)
Carrot cake meets banana bread in these vegan carrot cake banana muffins! I took my Best Healthy Banana Bread and gave it a carrot cake twist with shredded carrots, molasses, cinnamon, nutmeg, walnuts, and raisins. These are so good and packed with fiber, healthy fats, and plant-based protein, making them a nutritious addition to breakfast or snack time! You can also add a cream cheese filling to make them a little more indulgent. Either way they are delicious!
![carrot cake banana muffin cut in half on a plate with knife](https://www.ellielikes.cooking/wp-content/uploads/2022/09/carrot-cake-banana-muffins-3.jpg)
![carrot cake banana muffin cut in half on a plate with knife](https://www.ellielikes.cooking/wp-content/uploads/2022/09/carrot-cake-banana-muffins-3.jpg)
![carrot cake banana muffin cut in half on a plate with knife](https://www.ellielikes.cooking/wp-content/uploads/2022/09/carrot-cake-banana-muffins-3.jpg)
Vegan Carrot Cake Muffin FAQ
Can I make them gluten-free?
I haven’t tested a gluten-free version yet, but you can try replacing the whole wheat flour 1:1 with Bob’s Red Mill Gluten-Free 1-1 Baking Flour*. Or try the flour blend from my Best Healthy Gluten-Free Banana Bread (a mix of oat flour + light buckwheat flour). You can also try these Carrot Banana Oat Muffins.
What if I’m allergic to nuts?
You can replace the almond butter with a seed butter like sunflower seed butter or tahini. Note that sunflower seed butter is more neutral in flavor; tahini may impart a slight bitterness. If you want to use oil, I haven’t tested this but you can try replacing the nut butter with 1/4 cup of oil or melted vegan butter.
Tips for Success
Coarsely shred carrots ⟶ Shred carrots using the large holes of a grater. Don’t shred them finely or they will release extra moisture and your muffins may turn out dense and mushy.
Don’t over-mix ⟶ Fold the batter together just until there are no dry flour pockets left. Over-mixing will over-work the gluten in the flour (unless you’re using gluten-free flour) and make the muffins more dense and chewy as opposed to fluffy and tender.
![vegan carrot banana muffins in a row](https://www.ellielikes.cooking/wp-content/uploads/2022/09/carrot-cake-banana-muffins-6.jpg)
![vegan carrot banana muffins in a row](https://www.ellielikes.cooking/wp-content/uploads/2022/09/carrot-cake-banana-muffins-6.jpg)
![vegan carrot banana muffins in a row](https://www.ellielikes.cooking/wp-content/uploads/2022/09/carrot-cake-banana-muffins-6.jpg)
Try These Other Healthy Muffins!
- Healthy Blueberry Muffins
- Whole Grain Pumpkin Muffins
- Oat Flour Sesame Banana Muffins
- Fluffy Chocolate Muffins
- Snickerdoodle Banana Muffins
- Chocolate Orange Muffins
![close up of vegan carrot cake banana muffin cut in half](https://www.ellielikes.cooking/wp-content/uploads/2022/09/carrot-cake-banana-muffins-7.jpg)
![close up of vegan carrot cake banana muffin cut in half](https://www.ellielikes.cooking/wp-content/uploads/2022/09/carrot-cake-banana-muffins-7.jpg)
![close up of vegan carrot cake banana muffin cut in half](https://www.ellielikes.cooking/wp-content/uploads/2022/09/carrot-cake-banana-muffins-7.jpg)
If you try out these carrot cake banana muffins, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
![vegan carrot cake muffins on a plate](https://www.ellielikes.cooking/wp-content/uploads/2022/09/carrot-cake-banana-muffins-2-500x500.jpg)
Vegan Carrot Cake Banana 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.
![](https://www.ellielikes.cooking/wp-content/uploads/2020/06/instagram-recipe-card-4-1024x252.jpg)
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*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!
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I made a lot of modifications based on what I had but these still turned out great! I used 1/8 cup brown sugar instead of molasses, 1 tbsp whole chia seeds instead of ground flax, all purpose flour, 1/2 cup shredded coconut instead of raisins, almonds instead of walnuts, omitted cream cheese filling. They’re lightly sweetened, moist, and delicious. Quick and easy to prepare.