Cinnamon Banana Carrot Poppyseed Muffins

These bad boys are so versatile that they can suit everyone’s tastes. You can make them more healthy by replacing the oil and using whole grain flour, or you can even veganize them, which I did this time around. I’ve also made them gluten-free and they were a huge hit with my gluten-free friends.


2 cups all purpose flour (280 g)- for a healthier version, use whole grain flour. (Or use a gluten-free flour mix.)
3/4 cup sugar (150 g)
2 tsp. baking soda
2 tsp. cinnamon
6 tbsp.  poppy seeds
2 cups grated carrot (200 g)
1 banana
1 tsp. vanilla
3 eggs, beaten (obviously not for the vegan version)
1/2 cup unsweetened apple sauce (175 g)
1/4 vegetable oil (60 mL)- for a lower fat variety, replace oil with more apple sauce

For the vegan variety:

Use all the same ingredients except:
1. Reduce amount of baking soda to 1/2 tsp.
2. Add 1 tbsp. baking powder
3. Replace eggs with 1/2 cup soy milk + 1 tbsp. lemon juice


Grease muffin tins (or line with cupcake papers) and preheat oven to 350 F (175 C).

Mix together flour, sugar, baking soda, cinnamon, and poppy seeds.

Stir in carrots and mashed banana (you will have lumpy banana bits-this is fine.)

In a separate bowl, mix together eggs (or soy milk), oil, vanilla, and apple sauce.

Mix in with dry ingredients until just combined. It is ok to have a lumpy batter with some dry spots.

Fill muffin tins 3/4 way full and bake for approx. 20 min (or until a toothpick comes out clean.)

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