A nutritious easter (or year round) treat to enjoy! The ingredients are pantry-friendly (useful during these corona-quarantine-times), I always have frozen bananas at home and used it for this recipe! I just defrost them on low heat in the microwave.

These Muffins are not only vegan, but also gluten-free (make sure to use certified gluten-free oats). They are a great source for fatty acids (omega 3), fiber, protein, magnesium, zinc, selenium and vitamins!

I hope you’ll enjoy this recipe! If you try it yourself, I would love to see a picture :camera: so tag me on Instagram (@eatflowsurf) or send me a message :sparkles:

Carrot - Banana Muffins

25 min (+30 min baking) // 8 muffins // easy

  • 130 g oats, ground to oat flour
  • 2 tbl baking powder
  • 1/4 tsp salt
  • dash of vanilla
  • 1/2 tsp cinnamon
  • 2 - 3 tbl date sugar (20 g)
  • 25 g chopped walnuts
  • 1 tbl chia seeds, finely ground + 3 tbl water
  • 1 - 2 ripe bananas (125 g)
  • 1 - 2 carrots (120 g)
  • 1.5 tbl almond butter (30 g)
  • 1 tsp apple cider vinegar
  • 50 ml plant-based milk
  1. Preheat the oven to 180°C.
  2. Mix the Chia seeds with water and set aside.
  3. Mash the banana with a fork.
  4. Grate the carrot into fine pieces.
  5. Now, mix the dry ingredients (oat flour, baking powder, salt, vanilla, cinnamon, date sugar, walnuts).
  6. Then mix the wet ingredients (mashed banana, grated carrot, almond butter, apple cider vinegar, chia seeds, plant-based milk).
  7. Use a handheld mixer to mix the wet ingredients into the dry ingredients.
  8. Fill the dough into muffin tins (I used silicone ones, but you can also use a muffin tin (greased or with paper lining)). If you like, you can top it with a walnut or some coconut sugar (makes it extra delicious!).
  9. Bake for ca. 30 minutes and let cool down a bit before serving. :)