Whole Wheat Carrot Cake + Banana Cream Muffins ( Vegan friendly )

 

These are super amazing. It’s like banana bread and carrot cake into one super moist muffin. What more could you ask for?

Ingredients

  • 1/2 cup butter softened
  • 3/4 cup raw sugar
  • 1/4 cup brown sugar
  • 2 eggs ( Use 1/2 of applesauce if your vegan )
  • 2 1/2 cups whole wheat sifted flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 1/2 cups mashed bananas about 3-4 medium bananas
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tso ground nutmeg
  • 1 cup shredded carrots

Cream Cheese ( Coconut Cream if your vegan ) Frosting | Filling

  • 1/2 cup butter cup butter (Coconut Oil if your vegan)
  • oz cream cheese (Coconut Cream if your vegan)
  • cup powdered raw sugar
  • 1 tsp vanilla extract
  • 3/4 tsp ground cinnamon

Instructions

  1. Carrot Cake Banana Bread Muffins
  2. Preheat oven to 350 degrees. Line your muffin tin with parchment paper or muffin cups.

  3. In a large bowl, cream together butter ( Use coconut oil for a vegan substitute ) , raw sugar, and brown sugar until light and fluffy.

  4. Add in eggs ( 1/2 cup of applesauce for a vegan substitute ) and vanilla; beat until mixed.

  5. To the wet ingredients, sift in flour, baking soda, cinnamon, nutmeg + salt.
  6. Stir until just combined. Add in shredded carrots. Mix until combined.
  7. Pour in mashed bananas, and mix until combined.
  8. Scoop enough batter in your muffin just at the halfway mark. Drop a dollop of cream filling and cover + layer with more batter

  9. Bake for 30-35 minutes, or until a cake tester comes out clean. Allow to cool.
  10. Cream Cheese ( Use coconut creme for a vegan substitute)  Frosting + Filling directions

  11. Beat cream cheese ( Use coconut creme for a vegan substitute) and butter together until combined.

  12. Add in vanilla extract, cinnamon, and powdered sugar. Mix until combined.
  13. Spread frosting over cooled muffins, and sprinkle with chopped almonds and carrots, if desired.
  14. Enjoy!
  15. Store leftovers in the fridge.

Whole Wheat Carrot Cake Bread Muffins

Course Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

  • 1/2 cup butter softened
  • 3/4 cup raw sugar
  • 1/4 cup brown sugar
  • 2 eggs ( Use 1/2 of applesauce if your vegan )
  • 2 1/2 cups whole wheat sifted flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 1/2 cups mashed bananas about 3-4 medium bananas
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tso ground nutmeg
  • 1 cup shredded carrots

Cream Cheese ( Coconut Cream if your vegan ) Frosting | Filling

  • 1/2 cup butter cup butter (Coconut Oil if your vegan)
  • 8 oz cream cheese (Coconut Cream if your vegan)
  • 1 cup powdered raw sugar
  • 1 tsp vanilla extract
  • 3/4 tsp ground cinnamon

Instructions

  1. Carrot Cake Banana Bread Muffins
  2. Preheat oven to 350 degrees. Line your muffin tin with parchment paper or muffin cups.

  3. In a large bowl, cream together butter ( Use coconut oil for a vegan substitute ) , raw sugar, and brown sugar until light and fluffy.

  4. Add in eggs ( 1/2 cup of applesauce for a vegan substitute ) and vanilla; beat until mixed. 

  5. To the wet ingredients, sift in flour, baking soda, cinnamon, nutmeg + salt.
  6. Stir until just combined. Add in shredded carrots. Mix until combined.
  7. Pour in mashed bananas, and mix until combined.
  8. Scoop enough batter in your muffin just at the halfway mark. Drop a dollop of cream filling and cover + layer with more batter

  9. Bake for 30-35 minutes, or until a cake tester comes out clean. Allow to cool.
  10. Cream Cheese ( Use coconut creme for a vegan substitute)  Frosting + Filling directions

  11. Beat cream cheese ( Use coconut creme for a vegan substitute) and butter together until combined.

  12. Add in vanilla extract, cinnamon, and powdered sugar. Mix until combined.
  13. Spread frosting over cooled muffins, and sprinkle with chopped almonds and carrots, if desired.
  14. Enjoy!
  15. Store leftovers in the fridge.
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