Nut-Free Banana Carrot Muffins

This weeks post is inspired by the flavors of "back to school;" carrots, apples, overripe bananas..delicious! I had an abundance of carrots and bananas for that reason. Both are easy to go snacks you can eat on the go. Starting my student teaching has left me with little time during the week to cook or bake, so I have a lot of already prepped meals and easy to-go snacks I can take. The school I am at is nut free, which can be tricky since nuts make up a huge part of a vegan diet. However, I adapted several recipes I found online and came up with this beauty. Not only are these  muffins tasty, they are an easy breakfast I can take with me to eat during recess :) 


Nut-Free Banana Carrot Muffins


Serves: 12
Takes: 20 Minutes


What you will need:


  • 2 Med Ripe Bananas (mashed)
  • 1- 4oz Unsweetened Applesauce Cup
  • 2 Flax Eggs (2 TBS Ground Flax + 6TBS Water)
  • 3/4 Cup Brown Sugar 
  • 2 Cups Unbleached or Whole Wheat Flour (for GF use Almond or Oat Flour) 
  • 1/2 TBS Baking Powder
  • 1/2 tsp Baking Soda
  • 1 TBS Cinnamon 
  • 1/2 tsp salt
  • 2 TBS Unsweetened Coconut Milk
  • 1/2 TBS Vanilla Extract
  • 1 1/2 Cups Shredded Carrot 


To Make:


  1. Preheat oven to 350.
  2. Place muffin cups or liners into muffin tin.
  3. Make flax eggs and set aside to rise.
  4. Combine all other dry ingredients in a bowl.
  5. In a separate bowl, combine all wet ingredients.
  6. Add wet ingredients and flax eggs to dry and mix until well combined.
  7. Scoop 1/4 cup of mixture into muffin cups.
  8. Bake 15-17 minutes until tops are lightly browned.
  9. Cool completely before serving. 

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